This is a nice way to prepare veggies in the colder months. The slow roasting gives a rich, deep flavor and brings out the natural sweetness in the vegetables. It's a feel good food. It's so easy to do and while there is a long cooking time, you just pop it in the oven, set the timer and walk away. Now that is my kind of cooking.
I made a variation of this the other night for a side dish and it was really good. The kids liked it enough to actually eat it and my husband who HATES sweet potatoes actually ate them! I even chopped up a rutabaga and threw it in and no one was the wiser.
Veggie Bake
Prep Time: 10 minutes
Cooking Time: 40 minutes
Yield: 4-8 servings
Ingredients:
any leftover veggies that need to be used
1 large can chopped tomatoes
1 can chickpeas
3 or 4 large yams, thinly sliced
extra virgin olive oil
Directions:
1. Chop veggies (except yams) and stir-fry in a bit of oil until soft.
2. Add can of tomatoes and drained can of chickpeas.
3. In a casserole or lasagna dish, layer yams then veggie mix (same as if you were making lasagna but use
potatoes as lasagna sheets and veggie mix instead of meat).
4. Finish with a layer of yams, lightly drizzle olive oil on top.
5. Bake for 1/2 hour at 300 degrees. Then take off cover, turn up temperature to 400 degrees for 10
minutes to crisp up the top layer.
Variations:
Add your favorite herbs or spices, like basil, oregano, fennel, cumin, chili pepper, sea salt, etc., when adding tomatoes and peas for an extra kick. For a bit of added texture, add roasted sunflower seeds when adding tomatoes. Veggie Bake keeps great in the refrigerator for a few days.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Yield: 4-8 servings
Ingredients:
any leftover veggies that need to be used
1 large can chopped tomatoes
1 can chickpeas
3 or 4 large yams, thinly sliced
extra virgin olive oil
Directions:
1. Chop veggies (except yams) and stir-fry in a bit of oil until soft.
2. Add can of tomatoes and drained can of chickpeas.
3. In a casserole or lasagna dish, layer yams then veggie mix (same as if you were making lasagna but use
potatoes as lasagna sheets and veggie mix instead of meat).
4. Finish with a layer of yams, lightly drizzle olive oil on top.
5. Bake for 1/2 hour at 300 degrees. Then take off cover, turn up temperature to 400 degrees for 10
minutes to crisp up the top layer.
Variations:
Add your favorite herbs or spices, like basil, oregano, fennel, cumin, chili pepper, sea salt, etc., when adding tomatoes and peas for an extra kick. For a bit of added texture, add roasted sunflower seeds when adding tomatoes. Veggie Bake keeps great in the refrigerator for a few days.
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