Mediterranean Veg. Cass

This Mediterranean Veggie Casserole is a great warm dish that still feels fresh, and it just happens to be one of my ultimate fave side dishes! 

Ingredients

3 tsp  extra-virgin olive oil
3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
Salt and freshly ground pepper
1/2 large sweet onion, minced
1 pound tomatoes, cut into 1/2-inch dice
1 cup  feta cheese, crumbled
1/4 cup chopped basil

Method : Preheat the oven to Broil. Line 2 baking sheets with parchment paper. Put the zucchini slices on one sheet and the eggplant on the other. broil for about 10 min.
Meanwhile, in a large pan, heat  2 teaspoons of the oil. Add the onion and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.

Once the veggie slices are cooked, put them aside & turn the over to bake at 400 degrees.
Oil a large, shallow baking dish (about 9 x 13) use the remaining 1 tsp of oilive oil and grease the pan. Then lay half of the zucchini, and then 1/2 the eggplant in the dish and spread one half of the tomato mixture on top. Scatter with half of the feta and basil. Layer the other half of the zucchini on top, and then the other 1/2 of the eggplant. Top with the remaining tomato, feta, and basil. Bake for 20-25 minutes, until bubbling and feta is melty. Let stand for 5 minutes, then serve hot or warm.

*Fix portions - 1/4 of the casserole is 1 blue, 3/4 tsp, 3 green

We usually serve this this roast chicken, salmon, or flank steak on the side!