Gluten-Free Summer Garden Vegetable Bake

It’s coming to the end of Summer and with the seasons harvest coming to an end, your left over with an abundance of ripe garden goodies waiting to be eaten! For those of you who don’t have a garden of your own it is still a great idea to buy vegetables in season and enjoy them before they leave the markets. If you really want that garden fresh taste try visiting your local farmers markets for the freshest of the fresh produce. Although I do enjoy a good trip to the farmers market, there is nothing better then heading to your backyard and picking fresh tomatoes, basil,etc. and enjoying them right away.

So whether your heading back from the market or your very own backyard you’ll be sure to love this wholesome, hearty, home cooked dish any day of the week…promise!

This slideshow requires JavaScript.

What You’ll Need:

-4 ripe tomatoes (peeled) Note: for easy peeling just pour some hot water over them and the skin will almost slide off!

-A handful of chopped fresh parsley and basil

-1 eggplant

-1 zucchini

-4 cloves of garlic

-1-2 tbs of EVOO (extra virgin olive oil)

– Your favourite seasonings (sea salt, pepper, cayenne,etc.)

Directions:

Start by slicing up your zucchini, and eggplant and place into a casserole dish. Mince 2 cloves of garlic, drizzle 1 tsb of EVOO, and add your choice of seasoning. Preheat your oven to 325 and bake for about 20 minutes. While you have your casserole dish in the oven you can start your tomato topping.

Start by dicing all your tomatoes, mince 2 cloves of garlic, chopped parsley and basil, and 1 tsb of EVOO drizzled on top of everything in a large pan on medium heat. You can now add some more seasoning as well to taste. Once the tomatoes have softened up (about 15-20 min) pour the mixture over top of your eggplant and zucchini casserole. Pop the casserole back into the oven for an additional 20 minutes at 325.

Optional: Cook a package of brown rice spaghetti pasta in a large pot of boiling water until soft. Next rinse off any sticky residue that may appear. Your casserole should now be finished and ready to be eaten with a side of delicious gluten free pasta.

Happy Gardening!

Your Health Nut 🙂

Advertisements

2 thoughts on “Gluten-Free Summer Garden Vegetable Bake

  1. Pingback: Healthy Pumpkin Minestrone Soup | Healthnut Nutrition

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s