Garden Veggie Bake
Have you ever just walked out to your garden and created the most amazing dish just by what you have? I tend to do that pretty much all summer long when produce is abundant, and I’m too lazy to go to the store.
When my tomatoes start to produce, this dish is going to be on repeat!
Here are simple steps to follow but honestly, it’s like lasagna…just layer however you want!
Pick your favorite baking dish that is oven safe.
Set the oven to 375
Thinly slice tomatoes, zucchini, and onion. Then wash your arugula (or spinach) and set aside crumbled feta.
Spray the bottom of your baking dish with non-stick, or olive oil.
Layer zucchini at the base. Once it’s covered, layer with tomato, onion, arugula, and some feta.
Repeat these steps until the pan is full then bake it for 30-40 mins.
Remove the dish once it’s fairly cooked through then add crumbled feta and return it to the oven for 5-10 mins.
Let it cool then serve!
There might be some extra moisture from the veggies but it’s fresh, healthy, and a crowd pleaser!
