Italian Roasted Veggie Bake with Vegan Parmesan

• Vegetarian

• Produce

  • 1/4 cup Basil, packed
  • 1 Eggplant, small to medium
  • 4 cloves Garlic
  • 4 oz Mushrooms
  • 1 Onion, large
  • 1 tsp Oregano, dried
  • 1/8 cup Parsley, packed
  • 2 handfuls Swiss chard
  • 2 cans Tomatoes
  • 1 Yellow squash, large

• Canned Goods

  • 2 tbsp Tomato paste
  • 1/2 cup Vegetable broth

• Condiments

  • 2 tbsp Balsamic vinegar or tamari
  • 1 Kalamata olives

• Pasta & Grains

  • 1 Your choice of grain/legume - pasta

• Baking & Spices

  • 1 Pepper, fresh cracked
  • 1 sprinkle Red peppers flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Olive oil spray
  • 1 tbsp Red wine vinegar

• Dairy

  • 1/2 cup Parmesan, Vegan

Found on veganchickpea.com

Description

Ingredients

• 4 oz (125g) mushrooms
• 2 Tbsp balsamic vinegar or tamari
• 4 cloves garlic, minced
• 1 small to medium eggplant
• 1 large yellow squash
• 1 large onion
• 2 handfuls of swiss chard (or other greens)
• 1/2 cup vegetable broth (or 1 Tbsp olive oil)
• 2 cans (14 oz each) (800g) diced tomatoes
• 2 Tbsp tomato paste
• 1 Tbsp red wine vinegar (or red wine)
• 1/8 cup packed parsley
• 1 tsp dried oregano
• 1 tsp salt, divided into 1/2 tsp and 1/2 tsp
• fresh cracked pepper to taste
• sprinkle of red peppers flakes to taste
• olive oil spray
• 1/2 - 3/4 cup vegan parmesan (i used 3/4 - love that crispy topping!)
• your choice of grain/legume - pasta, polenta, quinoa, buckwheat
• 1/4 cup packed basil, optional for topping
• kalamata olives, optional for topping

Directions

• Slice the mushrooms and mix with tamari and 1 clove of minced garlic. Put in the fridge and let marinade at least 30 minutes.
• Preheat oven to 450 degrees.*
• Slice eggplant and squash lengthwise into approx 1/2 inch slices. Spray baking sheet with olive oil, place eggplant and squash on baking sheet(s) and spray tops of veggies with olive oil. Sprinkle with 1/2 tsp salt and fresh cracked pepper to taste.
• Bake about 13 minutes, then flip. Bake another 13 minutes.
• Meanwhile, turn on your saute pan to medium heat. Cut the onion into quarters and then into strips.
• Make sure your pan is HOT and then add onions and vegetable broth (or olive oil if preferred). Cook until softened, about 8 - 10 mins. Add a dash more of veg broth if onions start to stick.
• Add diced tomatoes, red wine vinegar, oregano, garlic, parsley and red pepper flakes. Reduce heat to low and simmer. Add the remaining 3 cloves of minced garlic.
• Once the eggplant and squash are done cooking, reduce oven temperature to 375 degrees.
• In a 9 x 12 baking dish (or similar size), layer the ingredients. Start with the onion and tomato mixture on the bottom, then the swiss chard, then the squash and eggplant, then the marinated mushrooms. Finally, sprinkle with Parmesan .
• Bake for 15 minutes, then broil for 5 - 7 more minutes, until the top turns golden.
• Meanwhile, prepare grain of choice for serving (pasta, polenta, quinoa, buckwheat, etc.).
• Top with fresh basil and olives, if desired.