Herbed Veggie Bake

Super simple dish made with veggies that are probably cascading out of everyone’s gardens right about now.  It probably would have been delicious- had I not burned the shit out of it.  Wine + reading late at night with dinner in the oven = disaster.  Jim still ate it (no surprise there) and he claimed it was great.  He tends to enjoy any homemade food, but I’m going to take his word for it.

4 large red poatoes, sliced thin

1 summer squash, sliced thin

1 large zucchini, sliced thin

3/4 cup Parmesan cheese, shredded

1/2 cup onions, chopped

2 tbsp fresh chives, chopped

2 tbsp fresh parsley, chopped

1 tbsp dried oregano

3 tbsp olive oil

2 cloves garlic, minced

1 cayenne pepper, minced

1/2 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 400 degrees
  • In a bowl, combine oil, onions, chives, parsley, oregano, garlic, cayenne, salt and pepper and mix well
  • Toss veggie slices with oil mix until well distributed
  • Stack veggies vertically, into a greased 8 X 8 baking pan
  • Cover, and bake at 400 degrees for 30 minutes
  • Remove cover top with cheese, then bake for another 20 minutes

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Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

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