After the Thanksgiving holiday I was looking for some healthy meals using in-season vegetables. I came across a few recipes on the New York Times Recipes for Health column (which I really enjoy) and altered them slightly to add more flavor. The one in the picture is one that I quite enjoyed. Here is the recipe from the website. The dish was flavorful, filling, and healthy. I found all of the vegetables to be in-season at my food co-op. True the tomatoes may only have another week or so left before their season is over, but they could be substituted with another vegetable if necessary. Below are my altercations.
4 large firm tomatoes
1 red onion chopped
¼ cup grape seed oil
Mixed Herbs de Provence (if you wanted you could exchange fresh rosemary, thyme, and oregano)
2 cloves of garlic minced
¼ cup veggie broth
Salt and pepper
2 TBSP tomato paste
11. Pre-heat the oven to 375 degrees.
22. Chop veggies so they are about ¼ to ½ inch thick.
33. Chop the onion finely and mince the garlic. Set aside.
44. Add grape seed oil, Herbs de Provence, salt and pepper, and veggies (except for the onion and garlic) in a large bowl and mix until the seasoning and oil are well dispersed.
55. Stack the veggies in an oiled pan so that there is no room for them to fall. I had to use two pans for this.
66. Pour the onion and garlic mixture over the pan of stacked veggies.
77. Add 1/8 cup of liquid mixed with 1 TBSP of tomato paste to each pan. The tomatoes will make more liquid but this helps to keep the veggies moist.
88. Cover your baking pan with tin foil or back in a Dutch oven for 45minutes.
99. Take out after 45minutes and add breadcrumbs (you could also add vegan cheese or parmesan if you like). Bake for another 15 minutes at 400 degrees.