Double baked vegetable delight

I had most of these veggies freshly picked from our garden and so I came up with this recipe today ("Obviously gorgeous - and SO tasty" - Jim)

Ingredients

2 sweet potatoes sliced
1 big eggplant quartered and sliced
3 peppers cored and sliced
2 zucchini sliced
2 yellow squash sliced
4 big tomatoes sliced
8 oz package of sliced mushrooms
1 big onion cut in half and sliced
2 cups cooked chicken shredded*
1/2 cup tomato juice or sauce
1 cup shredded Italian cheese mix**
3 TB fresh flat leaf parsley
1 TB fresh basil or 1 tsp dried
2 TB balsamic vinegar
2 cloves garlic minced
olive oil
Salt and pepper to taste


Turn the broiler on low.

Arrange the veggies in one layer on the sprayed cookie sheets. Drizzle them with olive oil and salt and pepper. Drizzle balsamic vinegar on the sweet potatoes in addition to the oil. Bake them in the oven for 15-20 minutes or until the vegetables start getting brown. Take them out and turn the oven on to 350 degrees F.

Spray a 9x13" casserole dish with oil and then sprinkle with 1/4 cup tomato juice or sauce. Then start layering the vegetables, starting with sweet potatoes, then the squashes. Sprinkle half of the cheese on top of squash and then continue layering with the tomatoes, then minced garlic, onions, herbs, and chicken with one layer each. Then add a layer of peppers, then mushrooms, and finish off with eggplant. Sprinkle the rest of the tomato juice and the cheese on top, cover the dish with foil and put it back into the oven to bake 25 more minutes.



Araksya's Tip: * You can use any kind of cooked meat. The leftovers are great. I used some grilled chicken leftovers.

**Any kind of cheese will work. I had a mix of Provolone, Parmesan, Asiago and Mozzarella cheeses.



Quote of the week

"If you want to do something, you'll find the way. If you don't, you'll find an excuse."