Lake Atitlan, Panajachel, Guatemala

“Reading and writing are acts of empathy and faith. Guard that trust carefully — in this rapidly changing business, it’s the only sure thing.” ~Erin Keane
"Never give up. And most importantly, be true to yourself. Write from your heart, in your own voice, and about what you believe in." ~ Louise Brown

"Write something to suit yourself and many people will like it; write something to suit everybody and scarcely anyone will care for it."
~Jesse Stuart

"A writer's job is to take one thing and make it stand for twenty." ~ Virginia Woolf

Thursday, April 25, 2013

Veggie Bake

I love vegetables. I love to find new ways of preparing them. This is one of my favorites. I cut up the vegetables in large chunks and usually end up changing pans at least once, to a larger one.

Veggie Bake
A hearty flavorful dish that is perfect for a winter day, served with meat, fish or chicken and biscuits. Everything can bake in the oven at once.

Ingredients:
1 – 2 lbs. green and red peppers
1 lb. potatoes and/or yams, peeled
1 large onion, peeled
3 large carrots, peeled
1 clove garlic, crushed
¼ cup olive oil
Salt and pepper to taste
2 tablespoons Italian herbs

Directions:
Preheat oven to 425 degrees. Trim and clean peppers, cut into 1 ½ inch vertical slices. Cut potatoes into thick chunks. Cut onions into thick vertical slices. Cut peeled carrots into thick slices.

Place vegetables and garlic in large roasting pan, such as used to roast a turkey. Add oil and seasonings, toss to combine thoroughly. Bake, uncovered, turning occasionally, 30 -45 minutes, or until potatoes and carrots are tender. Serves 6 – 8.

21 comments:

  1. Mmmmm, I love veggies too and this recipe I will definitely try!

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  2. Now that one sounds good to this vegan!

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  3. This looks fab! I manage a variation - throw all left over veges in the oven, doused in olive oil. When roasted stir into pasta with red pesto, top with cheese. Even I can cook that!

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    1. Jo, That sounds fabulous! I'd like to try it.

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  4. I love things in roasting pans and this recipe sounds like something even I could make.

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  5. How funny, I didn't notice that Alex said the same thing right above my comment until after I clicked Publish!

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  6. I love dishes like this. Everything into the pan, all melding together...yum!

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    1. Laeli, Me too, and without any creamy sauce tying it together a la casserole. I could eat roast veggies every day.

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  7. I make a balsamic veggie bake quite similar to this. It is excellent and a way to get those who dislike vegetables to eat them.

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  8. This sounds amazing. I have never tried baking vegetables.

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  9. I love to roast them in a mix like this, too!

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  10. sounds wonderful... you are going to make a book at the end?

    sorry off grid dealing with a health issue that could not be stopped.

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    1. Jeremy, Oh so sorry you aren't feeling well! Yes, the cookbook is set to be released in June.

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  11. I love these roast veggies! I like to add little bits of rosemary too, or sometimes lemons cut up, yummy! could eat the entire dish full myself!
    Look forward to see your cookbook!

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  12. It sounds really good, and I'm glad you included the onion, because I like onions (though that's also why I carry mints with me). I should eat more vegetables, especially because it'll help make up for the chocolate I've eaten.

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  13. Thanks, I love veggies. I used to be a vegetarian.

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  14. Veggie bakes are wonderful. So rich in flavor.

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