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Veggie Bake

Yields1 ServingPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 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.
Nutrition Facts

Serving Size 4 servings