We can all thank my mom for sourcing the inspiration for this dish! Clipped from a local paper, I took a traditional Greek casserole recipe and upped the ante with of course, my favorite, pesto. Besides chopping all the ingredients, it’s super simple to put together. So prep the vegetables ahead of time and when you’re feeling lazy about cooking, layer them all together and throw it in the oven! It’s loaded with vegetables, nutrient-dense (which keeps you full longer), and could be considered an entree or a side.

Not to mention, I’m usually NOT a leftover lady but this dish only gets better with time. Mix in some rotisserie chicken (if you desire), sprinkle on some hot sauce, and voila you have lunch the next day that it’s even better than the night before!

Trying out something new with some “process photos below.” Honestly more pain then it’s worth at this moment in my blogging journey but here it is for this one!

INGREDIENTS

6 Yukon Gold Potatoes

2 Zucchini

1 Red Onion

1 Eggplant

4 Garlic Cloves

6 Plum Tomatoes

¼ cup Fresh Basil

¼ cup Fresh Parsley

½ cup Crumbled Feta

¼ cup Pesto

¼ cup Olive Oil

Salt & Pepper

Serving Size: 6-8

INSTRUCTIONS

• Preheat oven to 425°.
• Slice potatoes, zucchini, onion, and eggplant into ¼ inch rounds. Set aside for assembly.
• Thinly slice garlic. Set aside for assembly.
• Core the tomatoes and slice into rounds. Set aside for assembly.
• Finely chop basil and parsley. Set aside for assembly.
• Place the potatoes in a Stasher bag or microwave-safe bowl. Add ½ cup of water to the potatoes and microwave until tender. *Mine took approximately 8 minutes in the microwave.
• Once tender, drain the water from the potatoes.
• Spray a large sheet pan with oil.
• On the sheet pan, layer potatoes, eggplant, zucchini, onion, garlic, basil and parsley on top of each other — spreading the ingredients out evenly.
• For the top layer, evenly spread pesto over all the ingredients and place tomatoes on top.
• Pour olive oil over the entire dish and season with salt & pepper.
• Bake uncovered for 25 minutes.
• Remove from the oven and sprinkle feta on top.
• Turn the oven to broil and place the dish back in.
• Broil for 3-4 minutes or until the feta begins to brown.
• Let cool for 5 minutes. Enjoy!