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

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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