Italian Potato and Vegetable Bake
6 potatoes, sliced
1 Preheat oven to 400 F
1/2 cup pesto - purchased or homemade
2 yellow zucchini, sliced lengthwise
1/2 cup olive pate (paste)
6 baby eggplant, sliced lengthwise
1/2 cup milk
1/2 cup sour cream
2 ounces grated parmesan cheese
freshly ground black pepper
2 Arrange one-third of the potatoes over the base of a large ovenproof dish. Top with pesto, zucchini and half of the remaining potatoes. Top potatoes with olive pate, eggplant and remaining potatoes.
3 Combine milk and sour cream in a bowl. Carefully pour over potatoes. Sprinkle with parmesan cheese and black pepper to taste. Bake for 50 minutes or until potatoes are tender.
Serving suggestion: A hearty meal for a cold winter's night, this bake is delicious served with a tomato and onion salad or a stir-fry of mixed vegetables.
Cook's tip: If yellow zucchini are unavailable, use green zucchini instead.
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