Zucchini Tomato Pesto Veggie Bake

Step 1

First, you’re going to make the pesto sauce. Add the fresh basil leaves, pumpkin seeds, garlic, lemon juice, olive oil, water, salt, and pepper to a blender or food processor. Blend the sauce until smooth and set it aside for later.

Step 2

Preheat the oven to 350 degrees. Use a hand mandolin to thinly slice the zucchini, tomatoes, and red onions 1/8"-1/4" thick. Be very careful with the mandolin, it's very sharp!

Step 3

Brush a light coating of oil on the bottom of a cast iron skillet. Then arrange the sliced vegetables in the pan in this order: zucchini, tomato, zucchini, red onion. Repeat this order until you run out of vegetables. Start with the larger outer circle first, then do a smaller circle inside of the outer circle. Lastly, fill in the center hole.

Step 4

Drizzle the vegan pesto sauce over the vegetables and then use a silicone brush to brush the sauce over all the vegetables in the pan.

Step 5

Lay a piece of unbleached parchment paper on top of the vegetables and bake it for 30-35 minutes or until all the vegetables are tender.