Posted by: Viola | December 1, 2015

Viola’s Vegetable Bake

We are not yet officially in winter, but it sure feels like it over here. It’s been very cold for the last week or so. And I am craving food that’s hearty and warming. I’ve done lots of soups and stews, but I got the idea to try making a bake, using all the wonderful vegetables from my friend at the farmers market. So that’s what I did last night, and it was a success!!! Here is my recipe. Add a little love and put it in the oven!

❤ Viola’s Heartwarming Vegetable Bake ❤

  • 2 small butternut squashes, peeled, seeded, and cubed
  • 1 medium sweet potato/yam, washed and cubed
  • 2 medium Irish potatoes, washed and cubed
  • 1 generous handful Brussels sprouts, washed and halved
  • 2 small zucchini squashes, washed and sliced
  • 2 medium carrots, washed and sliced
  • quarter of a small onion
  • optional: any other seasonal/fresh vegetable of your choice
  • 3 tbs olive oil
  • 1.5 tsp salt
  • desired seasonings such as black pepper, Italian seasoning, Trader Joe’s 21 Salute seasoning

All ingredients are organic and fresh, if possible. Preheat over to 425 F. Prepare vegetable items beforehand, cleaning and cutting the vegetables and arranging them in a large glass baking dish. Drizzle vegetables with olive oil. Sprinkle with salt. Sprinkle lightly with black pepper and any other seasoning of your choice such as Italian season or Trader Joe’s blend called 21 Salute. Toss the vegetables, making sure they blend evenly so that all vegetables are coated with spices and olive oil. Bake in heated over for 15 minutes. Take out and toss the vegetables. Return to over and bake another 15 minutes. Check or taste vegetables to see if they are cooked. If they need more time, bake another 5 minutes, but if vegetables are done, serve them warm and enjoy as a complete meal or a side dish. Top with a sprinkle of cheese, if desired. Enjoy! ❤

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