2 large sweet onions, thinly sliced
2 large zucchini squash, thinly sliced on diagonal
3 large tomatoes
1 cp fresh basil leaves
2 large garlic cloves, minced
1/3 cp vegan Parmesan cheese
1/4 cp capers
Mix together the basil, garlic, capers, and cheese, and set aside.
In rectangular dish (9 x 11) lightly oil the bottom of the pan. Layer the sliced zucchini to fit the bottom of pan. Put layer of onions over the zucchini, and top with layer of tomatoes. Sprinkle half of the basil/garlic/cheese/caper mixture over the veggies. Season with salt and pepper to taste. Repeat layers and end with remaining herb/cheese mixture.
Bake uncovered in 350 oven till bubbly and veggies are cooked.
Note: You can prepare a larger casserole for a big crowd by increasing amount of veggies. This not only makes an award winning side dish, but is wonderful as leftovers in whole wheat wraps. Versatile and good for you.