Garden Veggie Bake

I love vegetables, and am always looking for creative ways to serve them!  This dish includes summer squash, zucchini, and tomatoes from our yard, and red potatoes, garlic, and onions from the store.  It was very popular with our dinner guests tonight!  I grow cherry tomatoes, but if you only have full sized ones, you can slice and layer them just like the other veggies.  Here’s the recipe:

• 4 Medium Red Potatoes
• 3 Yellow and/or Green Squashes
• 2 Medium Red Onions
• 6 Chopped Fresh Garlic Cloves
• 2 Cups Cherry Tomatoes, Halved
• Coconut Oil
• Pink Himalayan Salt, To Taste (this stuff has a TON of flavor, compared to normal salt)
• Organic Lemon Pepper, To Taste

Preheat oven to 400 degrees, and coat a deep baking dish with coconut oil.  Slice potatoes, onions, and squash, keeping them in separate piles.  Slice the potatoes thinner than the other veggies, because they take longer to cook.  Coat each of the veggies with more coconut oil, and sprinkle with salt and lemon pepper.  Layer the veggies in your dish as shown:

Spray with a little more oil and sprinkle with garlic and a little more seasoning, then continue to layer until the veggies are all used up.  Mine made 2 layers, but the amount of layers depends on the size of your dish.  Use the smaller pieces of veggie and garlic to fill in the gaps.  Bake until the potatoes are soft and the veggies are a little brown around the edges.  Mine took about an hour and 25 minutes, but again, it depends on the size of your dish.  If you have only one layer, spread out over a large dish, it will take less time to cook.  Enjoy!

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