This colorful cholesterol-free Rustic Italian Vegetable Bake dish is prepared without any added fat. This recipe is easy to make, ultra-satisfying, and brimming with feel good ingredients and flavors.
prep time: 10 mins
cook time: 60 mins
total time: 1 hr 10 mins
yield: 4-5 Servings
Ingredients:
Bake Ingredients:
- 1 medium yellow onion, sliced in wedges
- 1 red bell pepper, diced
- 2 lbs. Russet potatoes, unpeeled, sliced in wedges *
- 2 Tablespoons minced garlic
- 1 medium zucchini, cut into thick rounds *
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 2 to 4 Tablespoons vegetable broth *
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoon dried minced onions
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon dried ground rosemary
- 1 teaspoon dried crushed thyme leaves *
- 2 bay leaves
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
Optional Toppings:
- Nutritional yeast (or Vegan Parmesan Cheese)
- Freshly chopped parsley
- Dried red pepper flakes
Click Here For Step-By-Step Instructions
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