Veggie Bake

Veggie Bake

Prep Time: 10 minutes

Cooking Time: 40 minutes

Yield: 4-8 servings


any leftover veggies that need to be used

1 large can chopped tomatoes

1 can chickpeas

3 or 4 large yams, thinly sliced

extra virgin olive oil


1. Chop veggies (except yams) and stir-fry in a bit of oil until soft.

2. Add can of tomatoes and drained can of chickpeas.

3. In a casserole or lasagna dish, layer yams then veggie mix (same as if you were making lasagna but use

potatoes as lasagna sheets and veggie mix instead of meat).

4. Finish with a layer of yams, lightly drizzle olive oil on top.

5. Bake for 1/2 hour at 300 degrees. Then take off cover, turn up temperature to 400 degrees for 10

minutes to crisp up the top layer.


Add your favorite herbs or spices, like basil, oregano, fennel, cumin, chili pepper, sea salt, etc., when adding tomatoes and peas for an extra kick. For a bit of added texture, add roasted sunflower seeds when adding tomatoes. Veggie Bake keeps great in the refrigerator for a few days.

Recipe courtesy of Integrative Nutrition 2010


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