Rustic Veggie Bake

Discover the magic of Rustic Veggie Bake – where vibrant flavors, aromatic herbs, and fresh veggies collide. Prepare it ahead for intensified, mouthwatering goodness.

Life can be a whirlwind, especially for us busy moms. That’s why I’m excited to share with you my go-to weeknight savior: Rustic Veggie Bake.

Simple Ingredients, Wholesome Delight:

• A colorful array of fresh veggies
• A drizzle of olive oil for that rustic touch
• A pinch of salt and pepper to enhance flavors
• Your favorite herbs, like rosemary and thyme, for that aromatic twist
• If you’re feeling indulgent, a sprinkle of grated Parmesan cheese

Why Rustic Veggie Bake? It’s not just a dish; it’s a lifesaver. As a mom, I know the value of spending less time in the kitchen and more quality time with family. This recipe is the epitome of simplicity and healthiness. Plus, you can do the prep work ahead of time, making it a weeknight winner.

Here’s the secret sauce: when you prepare Rustic Veggie Bake in advance, those flavors have time to marinate and mingle. The result? A dish that bursts with intensified, savory goodness. It’s like a flavor symphony in your mouth!

Imagine this: The scent of marinating veggies fills your kitchen as you sip a glass of wine (or apple juice for the little ones) and catch up with your loved ones. It’s these moments that make Rustic Veggie Bake so special.

Feel free to get creative with your veggie choices or add your family’s favorite protein for a heartier meal. It’s about making this dish your own and relishing a stress-free dinner.

Life is hectic, but it’s these simple, flavorful dishes that make it all the more enjoyable. Rustic Veggie Bake: because weeknight dinners should be about family, flavor, and fun!

Rustic Veggie Bake

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September 26, 2023

by Sapna

Category Vegetarian

Persons

6

Prep Time

15 minutes

Cook Time

55 minutes

Wait Time

10 minutes

Total Time

1 hour, 10 minutes

Ingredients

• 1 medium yellow onion, chopped in wedges
• 1 red bell pepper, diced
• 4-5 Russet potatoes, unpeeled, chopped in wedges
• 3-4 carrots, sliced in rounds
• 3-4 cloves garlic, minced
• 1 zucchini, chopped in wedges
• 1 yellow squash, chopped in wedges
• 1 14.5 oz. can diced tomatoes, with the juices
• 1/4 c low sodium vegetable broth
• 1 14.5 oz can cannellini beans, drained and rinsed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp dried oregano
• 2 tsp dried basil
• ¼ tsp fresh rosemary, chopped
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Preheat the oven to 400 F.
2. In a small bowl, combine garlic powder, onion powder, dried oregano, dried basil, rosemary, salt, and pepper. Mix well to combine and set aside.
3. In a deep Dutch oven or roasting pan, add the onions, bell peppers, potatoes, carrots, zucchini, squash, can of tomatoes, and garlic.
4. Season with herb mix and bay leaf. Toss to make sure all the ingredients are evenly coated.
5. Cover with a tight-fitting lid, place in oven and roast for 40 minutes.
6. After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 10 to 15 minutes or until the potatoes and carrots are perfectly tender.
7. Remove from oven and let rest for 10 minutes. Discard bay leaves and ladle into bowls. Garnish with parmigiano reggiano and serve warm.

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Tags

Dinners,

Eat a Rainbow,

Gluten Free,

Healthy,

Holiday Dinner,

Holiday recipes,

Holiday sides,

Kid Friendly,

make ahead,

Rustic Veggie Bake,

Thanksgiving Side,

Vegan,

vegetarian

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