Italian Veggie Bake

Good Morning!!!! 

If you are reading this from Texas then I have some GOOD news for you :) While reading the weather this morning, I saw an answer to my prayers!!! Heading our way, this coming weekend, will be some COOL weather! I’m talkin’ low 50’s and high 60’s!! YES!!! 

Bust out those scarves ladies..and probably your boots and #ALLTHEFALL because Texas is finally getting on board with October. 

Finally. 

So you can expect some amazing fall soup and crockpot recipes in the near future!!!

However, for today I wanted to share this wonderful recipe that I created back in COLLEGE!!

Perfected over the years, I have created a dish that is not only full of healthy veggies but FULL of fall flavor!!! 

I love to make this on a Sunday mostly because it requires a BIT of prep time and I usually have an extra set of hands AKA daddy to help with the kiddos :)

* I found my love for cooking when I was 17. My girlfriends would spend the night and I would wake up early to make them home made pancakes. I branched out a bit in college and started trying dinners...some were major fails but this specific one ^^^ was a hit!! Over the years I have added extra veggies and also a bit of protein but it is always a hit and really gives you that comfy fall happy feel :) 

Enjoy!

Italian Veggie Bake

preheat oven 425

Ingredients:

1 eggplant peeled, salted, and diced

1 zuchinni-chopped

1 squash-chopped

1 medium yellow onion-chopped and diced

1 jar of tomato basil sauce

1/2 bag of spinach

fresh basil

fresh mozzarella

shredded mozzarealla

polenta -sliced

mushrooms-washed

1 lb ground beef

italian seasoning

salt and pepper

baby heirloom tomatoes

* TIP* -Before chopping your eggplant you should completely remove skin and salt the eggplant rounds for 20 minutes. This process will draw out any bitter juices. Pat dry and continue to chop them. 

Method:

Start by sautéing your vegetables ( mushrooms, zucchini, squash,eggplant) in a dutch oven with some olive oil and salt and pepper over medium high heat.

In a separate pan- brown your meat and onion. 

Drain meat/onion and add to dutch oven once veggies are browned.

Pour in your sauce and stir..continue to cook on low/medium heat. 

Add spinach, a bit of fresh basil and a dash of red wine..continue to simmer on low for 5-7 minutes.

While ^^^^ that is simmering slice your polenta and place in a casserole dish.  Once your meat and veggie mixture has come to a low boil then it is time to pour into the casserole dish over the polenta slices. Top off with shredded mozzarella and thick slices of buffalo mozzarella. Slice some baby heirloom tomatoes and place those on top along with some strips of fresh basil. Bake for about 15-20 minutes or until the cheese is completely bubbly!!!! 

Perfect for Sunday Supper!!!!!