Baked Vegetables


Our diet changes according to the season, and what is locally being harvested. As the season marches forward, different dishes come back to the table. This time of year, zucchini is plentiful, as well as carrots and string beans. The garden is in full swing!

One of my favorite dishes, especially for a crowd, is a medley of vegetables cooked in a covered roasting pan. 

Baked Vegetables

1-2 zucchinis (This is a good place to use one large one!)

1 onion

2-3 carrots

2-3 small potatoes

1-2 fresh tomatoes

A handful of fresh string beans

Fresh or dried herbs (parsley, basil, or oregano)

1 can of tomato paste

I keep the vegetables in large chunks, and the string beans whole, or cut in half. I mix ¾ can of organic tomato paste with about 1-1 1/2 cups of water and add to the vegetables.  Then I liberally drizzle extra virgin olive oil on top, give a stir and bake for about 2 hours at 350 degrees. 

While I find that baking cakes and cookies requires exact amounts in recipes, cooking veggies gives us flexibility. If you would like to add more carrots and fewer potatoes, or include some seitan (gluten that has been extracted from wheat flour and then cooked), or chunks of eggplant, you will find this dish is delicious. 

I particularly love serving this to a crowd, because it is quickly put together and I can fill my big roasting pan. Of course, you can serve smaller amounts by adjusting the quantities and using a casserole dish.

I would serve this with brown rice and a salad.