This one-tray bake is simple and sure to please!

This vegetable bake is great served as a vegetarian main dish or a hearty side dish. It is also wonderful chilled and served over salad greens the next day. I like to use the veggies that I have on hand so each time the dish is a little different.

Chef Kate TIP: You can cut the veggies any way you like, but they need to be similar sizes so they all finish cooking at the same time. If using potatoes or sweet potatoes cut them in thin slices so they finish cooking at the same time as the other softer veggies like zucchini, capsicum, tomatoes and onions.

Try sprinkling this vegetable bake with a little Parmesan cheese about 10 minutes before the veggies have finished baking.

NOTE: You can use any combination of veggies you like. Here are a few suggestions to get you started in addition to the ones in the recipe you could try adding some of these: eggplant, pumpkin, and/or sweet potato (cut pumpkin or sweet potato in thin slices or smaller cubes). You’ll need enough veggies to cover a large baking dish, but don’t crowd them to ensure they bake properly.

Oregano oil is one of the stronger flavoured oils and a little goes along way so use one drop or the toothpick method.

Toothpick Method: Dip a toothpick in the bottle of oil and then swirl it in the dish and mix in well and taste. If you desire more of the oil’s flavour repeat using a new toothpick each time until you are happy with the amount. For this recipe you dip the toothpick in the oregano oil then swirl it into the melted coconut oil before adding it to the veggies.

 

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