This one skillet dish is fast and easy to throw together. The aroma of fresh veggies as herbs will permeate your kitchen for delicious hours!
3-4 tbsp grapeseed oil
2 medium yellow potatoes
1 medium summer squash
1 large tomato
Vegan cheese if desired or better yet food process a couple handfuls of walnuts or almond with a couple tablespoons of nutritional yeast and a pinch of salt for a cheesy wholesome topping.
Salt and pepper
1 tbsp each dried oregano and basil
Heat a medium sized skillet and oil on medium high. Make sure oil has fully
coated pan. Slice potato into 1/8″ slices and layer in pan. Season with salt pepper and herbs. Layer 1/8″ slices of squash next followed by more seasoning and top with 1/8″ slices of tomato and more seasonings. Turn pan down to 3 and cover for 7-10 minutes. Test for doneness after 7 minutes then top with vegan cheese and let it melt or just sprinkle with nut mixture if using. Let stand for 5 minutes with heat turned off then use a spatula to loosen potatoes from pan. Serve with salad or soup and enjoy!!!