Veggie Bake
Authorlisa
All the leftover veggies in your fridge
1/4 cup olive oil, divided
1 large can chopped tomatoes
1 can chickpeas, drained
1-2 large yams, slices into 1/8-inch-thick sheets
1
Preheat the oven to 350 degrees.
2
Chop veggies (not yams) and sauté in 2 teaspoons of oil until soft, 5-10 minutes.
3
Add can of tomatoes and chickpeas. Mix well and remove from heat.
4
Slice yams into thin sheets.
5
Lightly oil a casserole dish and layer the bottom with half of the yams.
6
Spoon out vegetable mixture and spread evenly on top of yams.
7
Layer remaining yams on top of vegetables and lightly drizzle with olive oil.
8
Bake covered for 30 minutes.
9
Take off the cover and turn up temperature to 450 degrees for 10 minutes to crisp up the top later.
Notes: Add your favorite spices, like basil, oregano, fennel, cumin, chili pepper or sea salt when adding tomatoes and chickpeas. Use a mandolin to slice the yams into even slices.
CategoryOther Vegetables
Ingredients
All the leftover veggies in your fridge
1/4 cup olive oil, divided
1 large can chopped tomatoes
1 can chickpeas, drained
1-2 large yams, slices into 1/8-inch-thick sheets
