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### Instructions
1. **Preheat Oven:** Set your oven to 375°F (190°C).
2. **Prepare the Dish:** Grease a baking dish lightly with olive oil. Spread a layer of marinara sauce on the bottom.
3. **Layer the Vegetables:** Arrange the sliced vegetables in alternating rows or a spiral pattern — zucchini, squash, eggplant, potatoes, bell pepper, and onion. Keep the layers tight for best results.
4. **Season and Drizzle:** Sprinkle with salt, pepper, Italian seasoning, and minced garlic. Drizzle olive oil over the top.
5. **Top with Cheese (Optional):** Add shredded cheese for extra richness and gooey texture.
6. **Bake:** Cover with foil and bake for 35–40 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the vegetables are tender and lightly browned.
7. **Garnish and Serve:** Let it cool for a few minutes. Sprinkle fresh basil or parsley on top before serving.
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### Tips and Variations
* **Make it Vegan:** Skip the cheese or use your favorite plant-based version.
* **Add Protein:** Toss in cooked lentils, chickpeas, or crumbled tofu for a more filling main.
* **Use a Mandoline:** For even, thin slices that cook uniformly.
* **Try Different Sauces:** Swap marinara for pesto or a light béchamel for a unique twist.
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### Final Thoughts
This **Delicious Layered Vegetable Bake** is comfort food at its most colorful and nutritious. Whether you’re feeding a crowd, meal prepping for the week, or simply craving something wholesome and flavorful, this dish hits all the right notes. It’s proof that vegetables can steal the show — no meat required.
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Would you like a printable version of the recipe or a vegan-friendly variation? Let me know how you’d like to serve it!
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