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Layered Vegetables

  1. Tools
    1. Baking pan with 2 inch to 3 inch lip
    2. PAM spray
    3. Parchment paper
    4. Non-metal spatula
    5. Sharp paring knife
    6. Cutting board

  2. Ingredients
    1. Olive Oil, preferably extra virgin
    2. Himalayan Pink Salt for the minerals; other salts OK.
    3. 3 large zucchini
    4. 3 yellow crook-neck squash
    5. 8 large white mushrooms
    6. 8 oz mozzarella cheese; provolone as optional topping
    7. 3 Roma tomatoes

  3. Prepare Vegetables
    1. Shred mozzarella cheese. Shred the provolone or use slices.
    2. Slice the zucchini and summer squash lengthwise into (approximately) 1/8 inch slices.
    3. Lay out the squash slices. Salt on the top side. Let rest for at least 30 minutes to perhaps an hour.
    4. Use a paper towel to dry off the moisture exuded from the slices.
    5. While the squash is losing moisture, slice the mushrooms, and
    6. slice the tomatoes lengthwise. Use the knife to remove the seeds and surrounding juice.
    7. Cut the tomato pieces into thin strips.

  4. Assembly
    1. Spray the baking pan with PAM.
    2. Line the baking pan with parchment paper.
    3. Cover the parchment paper with zucchini slices.
    4. Cover the zucchini with sliced mushrooms.
    5. Cover the mushrooms with tomato slices.
    6. Cover the tomatoes with mozzarella
    7. Repeat with yellow squash slices, mushrooms, tomatoes, mozzarella.

  5. Cooking and serving.
    1. If using a convection oven, trim the parchment paper to maximize air flow.
    2. Preheat oven to 350 degrees Fahrenheit.
    3. Cover the pan (prepared as above) with aluminum foil.
    4. Place the loaded pan in the oven.
    5. Roast for 40 minutes. If using a convection oven, switch convection off.
    6. Remove from oven. Remove aluminum foil.
    7. Cover top of the dish with additional cheese: mozzarella or provolone.
    8. Turn up oven temperature to 425 degrees.
    9. Convection oven
    10. Turn convection on.
    11. Return the pan to the oven.
    12. Cook for 10 minutes or until the top cheese is golden brown.
    13. Conventional oven
    14. Return the pan to the oven.
    15. Cook for 20 minutes or until the top cheese is golden brown.
    16. ---------------------------------
    17. Convection oven or conventional: remove from oven, let rest for 10 minutes.
    18. Use the spatula to cut through the vegetables and produce serving sized chunks.