Vegetable Potato Bake
This Vegetable Potato Bake is a versatile side dish that goes well with meals, easy and topped with melty cheese.
Equipment
- Oven proof skillet/casserole pan
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion thinly sliced
- 2 medium carrots peeled and sliced into ⅛ inch thick rounds
- 3 cloves garlic minced or pressed
- ½ cup tomato sauce or Italian passata
- ½ cup water
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh thyme
- 1 large tomato sliced into rounds
- 1 medium zucchini sliced into ¼ inch thick rounds
- 3 medium potatoes peeled and sliced into ⅛ inch thick rounds
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F/190°C.
- In an oven-proof skillet, over the stovetop on medium-high heat. Heat olive oil, and saute the onion and carrot until the onions are soft and translucent.
- Add garlic, and cook for 30 seconds.
- Add tomato sauce, water, and thyme. Stir and cook for 1 minute then remove from heat. Taste the sauce, and adjust the seasonings if desired (salt and pepper).
- Add the sliced tomato, zucchini, and potatoes to the dish. With a rubber spatula stir to cover the vegetables with the sauce.
- Cover with an oven-proof lid or foil, and bake in the oven for 30 minutes covered.
- Uncover, and cook for 5 more minutes then check for doneness (the potatoes should be easily pierced with a fork, if not then cook for 5 more minutes and check again).
- Add the cheese, and place under the broiler for 3-5 minutes or until the cheese has melted and the top is lightly browned.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1cupCalories: 214kcalCarbohydrates: 27gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 531mgPotassium: 787mgFiber: 4gSugar: 5gVitamin A: 3988IUVitamin C: 37mgCalcium: 138mgIron: 2mg
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