RUSTIC ITALIAN VEGETABLE BAKE

Cuddle up with an enormous bowl of this tasty Rustic Italian Vegetable Bake that's brimming with feel good ingredients, especially once you got to hit the push button before, after, and even during the vacations . 

This soul-warming deliciousness is straightforward to form , hearty, and ultra-satisfying. Perfectly seasoned and bakes to a T , it gives your body those soul-warming flavors that you simply are craving.

RUSTIC ITALIAN VEGETABLE BAKE

Whole Food Plant Based, vegan, plant based, oil free, sugar free, gluten free, and no highly processed ingredients.

This dish is all that and more with wonderfully flavored potatoes, onions, bell peppers, zucchini, tomatoes, and cannellini beans.

INGREDIENTS :

Bake Ingredients:

• 1 red bell pepper, diced
• 2 lbs. Russet potatoes, unpeeled, sliced in wedges 
• 2 Tablespoons minced garlic
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 2 to 4 Tablespoons vegetable broth 
• 1 medium yellow onion, sliced in wedges
• 1 medium zucchini, cut into thick rounds 
• ¼ teaspoon baking soda 

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons dried oregano
• 1 teaspoon dried basil
• 2 Tablespoon dried minced onions
• 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

INSTRUCTIONS :

1. Preheat the oven to 400 F.
2. Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
3. Place all the Bake Ingredients and Spice/Herb mix into a deep ceramic/enamel lined Dutch oven or similar roasting pan. Mix well everything to ensure all the ingredients are evenly coated.  Sprinkle the top lightly with some additional sea salt and black pepper.  Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.
4. After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 to 20 minutes or until the potatoes are perfectly tender. The 2nd baking time is largely dependent upon the size of the potatoes.
5. After 5 minutes (or 20 minutes), remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.
6. Sprinkle individual portions with nutritional yeast (or Vegan Parmesan Cheese) and serve with some freshly chopped parsley.

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