Vegan Vegetable Potato Bake
A hearty and healthy dish combining wholesome vegetables and tender potatoes, perfect for any meal plan.
Ingredients
Vegetables
- 4 medium potatoes, diced Leaving the skin on adds fiber.
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup carrots, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Seasoning
- 2 tablespoons olive oil Enhances flavor and helps roast vegetables.
- to taste salt and pepper Adjust according to preference.
- 1 teaspoon dried herbs (thyme or oregano) Adds aroma and depth of flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the diced potatoes, bell peppers, zucchini, carrots, onion, and minced garlic.
- Drizzle olive oil over the vegetables and toss gently to coat evenly.
- Season the mixture with salt, pepper, and dried herbs. Mix well.
- Transfer the mixture onto a baking sheet and spread it out evenly.
- Bake for 30 to 35 minutes until the potatoes are fork-tender and vegetables are golden.
- Remove from the oven and let it cool slightly before serving.
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Notes
Cut vegetables uniformly for even cooking. Feel free to swap vegetables based on availability. Use a shallow baking dish for better browning.