Italian Baked Vegetables Recipe

Ingredients

 2 medium zucchini
 1 cup chopped tomato
 1 large golden beet
 1 medium sweet onion, cut into 1/2 inch wedges
 1 1/2 cups carrot (Nantes carrots if you can get them they are so tasty and sweet)
 2 cloves garlic (smashed)
 2 tsp dried oregano
 1 tsp dried basil
 sea salt to taste
 ground pepper to taste
 2 tablespoons coconut oil
 1/2 cup filtered water
 parsley for garnish

Directions

1

Pre-heat oven to 350 degrees while you chop the vegetables.

2

Put the vegetables, after chopping into a large bowl. Mix the coconut oil and spices together in a separate bowl. Combine the chopped vegetables with the coconut oil and spice mixture. Spread the mixture into a large roasting pan. Slowly pour the water over the mixture in the pan.

3

Place the pan in the oven and bake for approximately 1 hour, or until the vegetables reach the tenderness you prefer. Stir every 15 minutes.

4

Plate and serve with a chopped parsley garnish.

Ingredients

 2 medium zucchini
 1 cup chopped tomato
 1 large golden beet
 1 medium sweet onion, cut into 1/2 inch wedges
 1 1/2 cups carrot (Nantes carrots if you can get them they are so tasty and sweet)
 2 cloves garlic (smashed)
 2 tsp dried oregano
 1 tsp dried basil
 sea salt to taste
 ground pepper to taste
 2 tablespoons coconut oil
 1/2 cup filtered water
 parsley for garnish

Directions

1

Pre-heat oven to 350 degrees while you chop the vegetables.

2

Put the vegetables, after chopping into a large bowl. Mix the coconut oil and spices together in a separate bowl. Combine the chopped vegetables with the coconut oil and spice mixture. Spread the mixture into a large roasting pan. Slowly pour the water over the mixture in the pan.

3

Place the pan in the oven and bake for approximately 1 hour, or until the vegetables reach the tenderness you prefer. Stir every 15 minutes.

4

Plate and serve with a chopped parsley garnish.

Italian Baked Vegetables Recipe

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