Pesto Covered Baked Veggies


1 cup pesto

1 whole eggplant

1 whole zucchini

2 yellow potatoes

1/3 of a white onion

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons pepper

1 tablespoon olive oil

Preheat oven to 375 F

Thinly slice all veggies wither with a knife or a mandolin.

In a large sauce pan satue sliced potatoes with one tablespoon of oil; salt and pepper to taste. Saute for 10 minutes.

In a large bowl mix all the veggies, seasonings and pesto; make sure all veggies are covered thoroughly.

In a small bread loaf baking pan; alternate eggplant, potato, zucchini, and onion.

Bake for 45 minutes.

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