Fresh Summer vegetables layered and baked until soft. Nuts and seeds provide fat, flavor and texture.
One pan required.
Preheat the oven to 400 degrees Fahrenheit and have a glass dish ready (the kind you would use for lasagna)
Use a very sharp knife to carefully slice the tomatoes and zucchinis into thin slices
Arrange the tomatoes, zucchini and basil leaves into your awaiting dish. You can do this a number of ways: layer them, alternating the tomatoes, zucchini and basil, lay the tomatoes in one layer, zucchini in one layer and basil in one layer, or simply spread them out randomly, in no particular order
Use a microplane or fine grater to grater to grate the garlic cloves over the veggies
Scatter the pine nuts and walnuts over the veggies
Drizzle the olive oil over the dish and finish off with salt and pepper
Roast the dish in the preheated oven for about 30 minutes. The veggies should be soft
Serve hot or warm
4 servings
- Amount per serving
- Calories264
- % Daily Value *
- Total Fat 21.8g28%
- Total Carbohydrate 14.2g6%
- Protein 4.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.