Vegan Vegetable Potato Bake
A delectable blend of potatoes and vibrant vegetables, this Vegan Vegetable Potato Bake is a nourishing and visually appealing dish perfect for any occasion. It's simple to prepare, versatile, and fits well into various dietary preferences.
Ingredients
Main Ingredients
- 4 medium potatoes, diced
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil Can substitute with avocado oil or coconut oil
- to taste Salt
- to taste Pepper
- 1 teaspoon dried herbs (thyme or oregano) Experiment with different herbs for varied 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 the olive oil over the vegetables.
- Season the mixture with salt, pepper, and dried herbs.
- Toss everything together until the vegetables are well coated in oil and seasoning.
- Transfer the mixture onto a baking sheet and spread it evenly.
Baking
- Place the baking sheet in the oven and bake for 30 to 35 minutes, until the potatoes are fork-tender and the edges of the veggies are roasted.
- Once baked, remove from the oven and let it cool slightly before serving.
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Notes
For added flavor, consider drizzling with tahini or lemon juice before serving. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.