I decided that I wanted to make something that was really easy but also tasted really good. Since my room mate just recently turned vegan, I decided to make something that we could both enjoy but wouldn’t lack in the flavor department. What I came up with was layers of zucchini and squash with tomatoes and potatoes topped with pesto. The result- something meant for a side dish but filling enough to be all on it’s own! If you want to impress guests, or even yourself, I would highly suggest giving up 10 minutes of your time to prep this meal. I had originally wanted to make it in a spiral pattern but realized that I didn’t have a spiral dish that could hold what I wanted it to. Oh well, it still came out great!
Vegetable and potato “spiral”
1 yellow squash
1 green squash (not sure exactly what they are called)
4 roma tomatoes
4 medium sized red potatoes
about 12 fresh basil leaves
1/4 cup pine nuts
1/2 cup olive oil
2 cloves garlic
salt and pepper
Start by cutting the onion into pieces and sauteing in a pan until soft. This is going to be the base of the dish. Go ahead and put the onions on the bottom of the desired pan. Cut the zucchini, squash, tomatoes, and potatoes using a mandonlin slicer. You can cut them by hand too, but the slicer makes it super fast and allows for consistent thickness. Boil the potatoes for about 7 minutes. They have a longer cooking time than the veggies so you want to make sure they are cooked. Then, arrange the veggies and potatoes in the pan on top of the onions in a pattern. Make sure that they are TIGHT because the veggies will shrink!
Once all the veggies are arranged, add the basil, pine nuts, olive oil, salt and pepper, and garlic into a food processor. Pulse until somewhat smooth and then pour over the veggies.
Bake in the oven (covered) for 30 minutes, then 15 minutes uncovered at 375. Let it sit for about 5 minutes before serving.
You can also make some tomato sauce on the side and have parmesan cheese to sprinkle on top!