Thursday, January 3, 2013

Veggie bake

I've been waning to make something like this for a while, and I must say that it exceeded my expectations. Started by browning some onions and garlic in butter. Then sliced my veggies (potatoes, eggplant, tomatoes, and zucchini) with a slicer - they are so handy, everything ends up the same thickness. I then put the browned onion into the bottom of a9x9 buttered baking dish and added the veggies. OCD kicked in and I had to make sure they were all the same. At least until the end when I started running out of items. Baked covered for 40ish minutes and then sprinkled with cheese. I used Parmesan, Romano, and some other kind I had sitting in the fridge but no longer remember the name. I used about 2 cups of cheese and baked uncovered (20ish minutes) until nice and golden/melted and bubbly. I think the cooking time all depends on how thick or thin the veggies were sliced up. In the future I will make sure to slice the potatoes thinner than everything else since they take longer to cook. Oh and I seasoned the veggies with thyme, oregano, salt, and pepper before baking it the first time. Pretty sure you could use whatever spices you like or have on hand. I also threw some quick rolls together (recipe said 30 min rolls - ended up more like 45). As you can see I had a slight problem with my math skills and some how manage to screw up the number of roll that should have filled the pan. Ended up with 11 but I was suppose to have 16. Next time.

1 comment:

  1. Strawberries in January? Sounds like heaven to me : )