Veggie Bake

By gholland    

May 11, 2015

It's fun to use up all the leftovers. It feels good to be creative. This recipe helps you do both!


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, sliced into 1/8-inch thick sheets


1Preheat the oven to 350 degrees.

2Chop veggies (not yams) and saute in 2 teaspoons of oil until soft, about 5-10 minutes.

3Add a can of tomatoes and chickpeas. Mix well and remove from heat.

4Slice raw yams into thin sheets.

5Lightly oil a casserole dish and layer the bottom with half the yams.

6Spoon out the vegetable mixture and spread evenly on top of yams.

7Layer remaining yams on top of vegetables and lightly drizzle with olive oil.

8Bake covered for 30 minutes.

9Take off the cover and turn up the temperature to 450 degrees for 10 minutes to crisp up the top later.

10No leftover veggies? Use frozen mixed vegetables instead!

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.


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