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Summer Vegetable Pesto Bake
Del Sroufe in Forks Over Knives
This dish was brought to our summer 2016 potluck by Sally and John.
2 large yellow onions, peeled and sliced into thin rings
2 large Yukon Gold potatoes, cut into 1/2-inch rounds
Salt and freshly ground black pepper to taste
2 large zucchini, cut into 1/2-inch rounds
2 large yellow squash, cut into 1/2-inch rounds
2 large tomatoes, cut into 3/4-inch rounds
1 batch (about 1 cup) Basil Pesto:
470 ml2 cups packed basil or arugula
59 ml1/4 cup pine nuts, toasted (walnuts were substituted)
4 cloves garlic, peeled and chopped
10 ml2 teaspoons fresh lemon juice
Salt to taste
1/2 package extra firm silken tofu (about 6 ounces), drained
59 ml1/4 cup nutritional yeast (optional)
1. Preheat the oven to 350 degrees F.
2. Place the onions in a saucepan or large skillet and saute over medium heat for 10 minutes, or until the onions are browned. Add water 1 to 2 tablespoons at a time, as needed, to keep the onions from sticking to the pan. Set aside.
3. Place the potatoes in a double broiler or steamer basket and steam for 8 to 10 minutes, or until al dente. Season with salt and black pepper and set aside.
4. Place a layer of zucchini in the bottom of a 9 x 13-inch nonstick pan. Season with salt and pepper, and dollop with small spoonfuls of the basil pesto. Add a layer of yellow squash, season with salt and pepper, and dollop with small spoonfuls of the basil pesto. Add a layer of the steamed potatoes, and dollop with small spoonfuls of the basil pesto. Repeat until the zucchini, yellow squash, and potatoes are used up. Top with the tomato slices, and then the caramelized onions. Season again with salt and pepper.
5. Bake the casserole for 30 minutes. Let sit for 10 minutes before serving.
For the Basil Pesto:
Combine the basil, pine nuts, garlic, lemon juice, salt, tofu, and nutritional yeast (if using) in the bowl of a food processor and puree until smooth and creamy.