Mixed Vegetable Medley Bake
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- • 1 medium sweet potato
- • 1 medium regular potato
- • 1 small eggplant
- • 1 medium zucchini
- • 4 small (or 2 large) ripe tomatoes (preferably r
- • 2 medium onions sliced
- • 4-6 cloves of garlic thinly sliced
- • extra-virgin olive oil. as much as u like. (be g
- • 1 small bunch fresh oregano (or 2 tsp. dried)
- • sea salt
- • a bunch of green beans (about 250g) trimmed
- • 2 cups (about 500-600ml) tomato puree/sauce (i u
- • feta cheese to serve (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -6 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 180 CWash and slice your potatoes, eggplant, zucchini & tomatoes so that they are all roughly the same thickness and size (about 1cm thick). Cut the larger slices in halves or quarters. I don’t peel anything (yummier and so much more nutritious!) but feel free to do as you please.Grease an oven-proof dish with a bit of olive oil. I like to use my cast iron pot but any baking dish will do. Place both potatoes in first, season with a little salt and drizzle with a bit of olive oil. Sprinkle some oregano leaves. Toss lightly to coat.Repeat with the eggplant, then zucchini, onions & garlic, tomatoes & finally the green beans. Once you have got all of your veggies in the dish, pour over the tomato puree and kinda shake the dish a bit and poke around with a spoon (or use your fingers like I do) to get it all in there. Place a bunch of cherry tomatoes on the vine on top if you like for decoration.Finally, drizzle with a little more olive oil and a bit of salt and bake for 45-60min, or until the veggies are soft and tender and browned and are caramelized at the edges. You may crumble some feta cheese on top to serve for extra deliciousness.
