Easy, Healthy, Layered Vegetables

Baked-VegetablesA one pan, easy to make, easy to cook, vegetable dish.

This is a great dish for IBS recovery

Hey, whether you are eating in the Paleo style or not, this is a delicious Vegan, Vegetarian, vitamin and mineral packed vegetable dish you can serve at anytime.

Cook in large batches to keep it simple.  And, it can be frozen.

You will need:

2 medium size zucchini   (600-700grams) 1 cup water
6 carrots ½ cup olive oil
800 grams Pumpkin (canned pumpkin is
not a suitable replacement for this   recipe)
22cm square non-stick baking tray
Salt & pepper Baking foil

Preheat the oven to 180C

What to do:

  • Wash and peel the zucchini. Leave as much skin on as possible. Cut the zucchini into slices of about ~0.5cm (1/4″)
  • Wash and peel the carrots.  Cut into slices, on an angle, making these slightly thinner than the zucchini.
  • Wash and peel the pumpkin, remove the seeds. Cut the pumpkin into slices about the same width as the zucchini.
  • Pour 4 tablespoons of the oil into the base of your baking tray.
  • Add just enough water for there to be a film of liquid covering the bottom of the tray.
  • Layer the vegies in the tray: carrot, zucchini, pumpkin, zucchini, carrot, etc.
  • In-between each layer grind a little salt, pepper, drizzle a little of the oil and add a sprinkling of water.
  • Cover your tray with foil and place in the oven.  Cook for 30-40 minutes.

Everyone’s oven differs, so check the vegies at about 20 minutes.  Test with a skewer, which should be able to pierce the vegetables, depending on how crunchy you prefer them.

Simply enjoy!

Simply Paleo Rescue


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