The Best Veggie Oven Bakes
This week I have literally become obsessed with veggie bakes - they are the easiest thing to do and are especially amazing on days when you can’t seem to get a break from work or when you simply can’t be bothered to cook up a storm or really cook anything. The great thing about veggie bakes is that all you have to do, literally, is wash and chop some veggies (how great is that?). Other benefits of Veggie Oven Bakes:
Super easy to do
Literally anyone can make them
You can go crazy and mix all the veggies you want
It’s so healthy! And, most importantly, it keeps you full
You can place your bake in the oven, go back to work or your chores, come back after 30/40 minutes and it’s done
It’s quite cheap
It doesn’t get boring as it always tastes different when you add/remove some veggies or spices
You can make it now and reheat them whenever you want
Maybe now you understand why I’m obsessed. Another thing I love about oven baked veggies is that you can later eat them however you like. if you want some more carbs you can throw some pasta and mix everything together, you can also make couscous or quinoa or you can eat them as a side dish with fish or meat or your substitutes. Or you can just enjoy them on their own - the options are endless.
Below you will find my favourite veggie bakes, don’t be too precise with these recipes. You can really go wild and do them in whichever way you want.
1) Veggie Bake with Tomme cheese (for 2 portions)
Asparagus - 6/7
Japanese Eggplant - 3 (I found these in Migros and I have become obsessed with them they are long and thin aubergines). If you can’t find them you can replace them with a normal aubergine or with another veggie.
Kale - around 200 grams but you can really put as much as you want
Tomme Cheese - 1
Olive oil, salt & pepper
I love it when my veggies have some cheese on them but you can also leave out the Tomme and make some couscous insead or just eat them on their own. Pre-heat the oven to 200°C. Wash all your veggies and cut them up, place them in a baking pan, sprinkle with some salt and olive oil. Bake for around 30 minutes (check on them after 30 minutes and see if they are well cooked if not leave in for another 5/10 minutes). Once the veggies are well cooked remove the baking pan from the oven, add the tomme cheese on top and bake for another 5 minutes. Serve hot.
2) The Healthy Feta Bake (for 2 portions)
Feta - 200 g
Kale - 200 g
Leek - 1
Asparagus - 6/7
Olive oil, salt & pepper
Chilly Flakes
As with the other recipes, you can also leave out the Feta or use another cheese. Pre-heat the oven to 200°C. Wash all your veggies and cut them up, place them in a baking pan, sprinkle with some salt and olive oil. Also add your feta and the chilly flakes. Bake for around 30 minutes (check on them after 30 minutes and see if they are well cooked if not leave in for another 5/10 minutes). Once the veggies are well cooked remove the baking pan from the oven and serve. (It’s also delicious cold)
3) The Sweet Potato Bake (for 2 portions)
Sweet Potato - 250 g
Peas - 200 g
Cauliflower - 150 g
Spinach - 200 g
Zucchini - 1
Scamorza - 200 g
Olive oil, salt & pepper
This bake is a little more special as I used scamorza (which gives the dish a smokey taste). Pre-heat the oven to 200°C. Wash all your veggies and cut them up, place them in a baking pan, sprinkle with some salt and olive oil. Bake for 45 minutes (check on them after 45 minutes and see if they are well cooked if not leave in for another 5/10 minutes). Once the veggies are well cooked remove the baking pan from the oven and add the scamorza (cut into pieces). Bake for another 5 minutes and serve hot.
4) The Potato and Pepper Bake (for 2 portions)
Potatoes - 6 small/medium
Red Bell Pepper - 1
Kale - 200 g
Asparagus - 6/7
Olive oil, salt & pepper
A super easy bake made for those who love baked potatoes. Pre-heat the oven to 200°C. Wash all your veggies and cut them up, place them in a baking pan, sprinkle with some salt and olive oil. Bake for 50 minutes (check on them after 50 minutes and see if they are well cooked if not leave in for another 5/10 minutes). Once the veggies are well cooked remove the baking pan from the oven and serve.
5) The Parmigiana Bake (for 2 portions)
Zucchini - 1
Red Onion - 1
Aubergine - half
Plum Tomatoes - 2
Basil - 6/7 leaves
Mozzarella - 150 g
Olive oil, salt & pepper
This bake is absolutely delicious and will remind you of a parmigiana (without the frying part and much healthier). Pre-heat the oven to 200°C. Wash all your veggies and cut them up, place them in a baking pan, sprinkle with some salt and olive oil and layer the mozzarella on top. Bake for 40 minutes (check on them after 40 minutes and see if they are well cooked if not leave in for another 5/10 minutes). Once the veggies are well cooked remove the baking pan from the oven and serve.