SERVES 4
In a casserole or deep pie dish, layer vegetables with spices and oil and let them slowly roast into a slightly sweet, completely delectable casserole. Just one vegetarian meal a week does wonders for reducing your carbon footprint, as well as your sodium intake. Be sure to check the label on the mozzarella carefully: sodium contents vary wildly.
1 eggplant, thinly sliced
3 tablespoons extra-virgin olive oil
1–2 tablespoons dried oregano, divided
½ pound unsalted fresh mozzarella, cut into 1-inch cubes
2 zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 pint cherry tomatoes, halved
Kernels from 2 ears corn
1 tablespoon grated Parmesan cheese
Freshly ground pepper
1. Preheat the oven to 400° F.
2. In a large baking dish, arrange the eggplant slices in the bottom, drizzled with ½ tablespoon of the oil. Sprinkle with a bit of the oregano and dot with some of the mozzarella cubes. Repeat this layering with the zucchini, squash, tomatoes, and corn until all the vegetables have been used.
3. Sprinkle the Parmesan on top, season with pepper, and bake for 1 hour. Serve immediately.