Veggie Bake

This is a great way to get a bunch of veggies in one simple side dish. It's so tasty even 14 year old boys like it. You can always substitute dried herbs for fresh if you must.


4 Small potatoes sliced in 1/8 inch rounds
2 Large portabella mushrooms Sliced in ¼ inch strips
2 Large tomatoes sliced in ¼ inch rounds
3 Cloves garlic, Minced and divided
½ pound Spinach
2 cups Large bread crumbs or hearty bread cubes processed into crumbs in food processor
¼ cup Parmesan cheese, grated
½ cup Mozzarella cheese, grated
¼ cup Fresh basil, roughly chopped
2 Tablespoons Chives, chopped
1 sprig Fresh Rosemary, chopped
2 sprigs Fresh thyme
3 Tablespoons Olive oil
½ teaspoon Salt
¼ teaspoon Pepper

Toss potatoes slices with olive oil and half of the garlic. Place in 9x13 inch oven safe casserole dish. Bake at 400º for 20 minutes, or until fork tender. Turn potatoes over half way through cooking.

While potatoes are baking, process bread into crumbs, large chunks preferred. Mix bread-crumbs with remaining garlic, rosemary, basil, thyme, parmesan cheese, salt and pepper.

Remove potatoes from oven when fork tender. Remove half the potatoes from dish. Spread remaining potatoes evenly over bottom of casserole dish. Top with a layer of mushroom slices then top with tomato slices. Sprinkle bread crumb mixture over top of tomatoes. Add layer of spinach over bread crumbs. Top with remaining potatoes. Bake in 400º oven for 8 minutes. Remove from oven. Sprinkle with mozzarella cheese. Return to oven for 4 minutes or until cheese melts.