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
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.
- 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
- Preheat the oven to 400 degrees F.
- Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened.
- Add tomato paste, stir and simmer just three minutes.
- 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.
- 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.
- Roast for 50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
