03 Jan

Vegetable Bake

Lissa Coffey

Lissa Coffey

Lissa Coffey
2 russet potatoes, cubed
1 ruby red potato, or yellow yam, cubed
1 yellow onion, diced
1/2 cup broccoli, chopped into bite size pieces
1/2 cup green beans, chopped into bite size pieces
1 large zucchini, cut into rounds
1 large carrot, cut into rounds
1 yellow squash, cut into rounds
1/2 cup olive oil
Dried herbs (basil, oregano, thyme, garlic)
Put all of the vegetables in a roasting pan, toss with olive oil and your favorite dried herbs. Bake at 350 degrees for 45 minutes.

Feel free to use whatever vegetables are in season, or whatever vegetables you have on hand. Improvise! This makes a wonderful main course when served with corn bread and a green salad.

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