Vegetable Bake

October 21, 2015
vegetable bake, fall food, comfort food, paleo, healthy eating, cooking light, dinner

The beginning of this pregnancy has felt to me like nothing short of a train wreck as far as keeping up with cooking and eating healthy. I’ve craved the naughtiest of foods and have been feeling to nauseous to cook much of anything or stand in the kitchen for any length of time. This recipe is my attempt to get back to eating healthy and cooking for myself and family. I love these vegetables and love them even more roasted and tender! Try this vegetable bake this fall, even though it hasn’t felt like much of a fall so far this year. 

vegetable bake, fall food, comfort food, paleo, healthy eating, cooking light, dinner

Vegetable Bake

Ingredients

1/4 cup extra-virgin olive oil, plus extra if required
1 large onion, thinly sliced
3 garlic cloves, sliced
800 g large potatoes , chopped into 1cm cubes
6 medium tomatoes, thinly sliced
1 Malanga, peeled and cubes
1 Routabaga, cubes
1 lb purple potatoes
1 lb carrots, thinly sliced
1 cup kale, coarsely chopped
1 – 16 0z can tomato paste
1 tbsp dried oregano
2 tbsp flat-leaf parsley, finely chopped

Prepare

1. Preheat the oven to 400 degrees F.
2. Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened.
3. Add tomato paste, stir and simmer just three minutes.
4. Chop all vegetables and heat some olive oil in dutch oven medium heat and cook the vegetables adding more oil if necessary, for 5–7 minutes, until softened and golden.
5. Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper. Drizzle with a little more olive oil before transferring to oven.
6. Roast for 50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

Vegetable Bake
Serves 10
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1/4 cup extra-virgin olive oil, plus extra if required
  2. 1 large onion, thinly sliced
  3. 3 garlic cloves, sliced
  4. 800 g large potatoes , chopped into 1cm cubes
  5. 6 medium tomatoes, thinly sliced
  6. 1 Malanga, peeled and cubes
  7. 1 Routabaga, cubes
  8. 1 lb purple potatoes
  9. 1 lb carrots, thinly sliced
  10. 1 cup kale, coarsely chopped
  11. 1 - 16 0z can tomato paste
  12. 1 tbsp dried oregano
  13. 2 tbsp flat-leaf parsley, finely chopped
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened.
  3. Add tomato paste, stir and simmer just three minutes.
  4. Chop all vegetables and heat some olive oil in dutch oven medium heat and cook the vegetables adding more oil if necessary, for 5–7 minutes, until softened and golden.
  5. Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper. Drizzle with a little more olive oil before transferring to oven.
  6. Roast for 50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
Florida Girl Cooks http://floridagirlcooks.com/
vegetable bake, fall food, comfort food, paleo, healthy eating, cooking light, dinner

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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