Italian Bake
1 red pepper, large pieces
2 zucchini, thick rounds
1 large eggplant, small diced
1 can black olives, whole
1 can diced Italian seasoned tomatoes
1 can diced no salt tomatoes
2 vegan Italian sausages, sliced at an angle
10-20 green olives, halved
1 onion, large dice
black pepper (salt if you want it…I think the tomatoes and olives provide enough)
3 cloves garlic, smashed and roughly chopped
3 tablespoons oil
Preheat oven to 375 degrees F.
In a very large bowl combine all ingredients well. And pour into a large baking pan and cover with foil. Bake 20-30 minutes covered. Check to see if vegetable are getting tender. Stir. Bake Uncovered for an additional 10-20 minutes until the vegetable are very soft.
Eat it by itself, on baked potatoes, rice, mix with leftover Mac uncheese, blitz to make a dip, vita-mix with soymilk for a creamy soup or even toss with pasta.
Feel free to add and subtract as you need. Good with summer squash, mushrooms, banana peppers, cauliflower, vegan cheese… and on and on.
If you don’t love it, I at least hope you don’t hate it. Thanks!!
SO HOW'D IT GO?
Hey, this recipe is GREAT! Very healthy and fresh and easy. Makes for a great evening meal after a long day at work because it's so easy to prepare.
The only trouble I had was getting the vegetables to cook long enough...I'd say I had to bake for at least 45 minutes before everything was soft enough to eat.
I sprinkled mine with delicious Daiya mozzarella vegan cheese and some fresh basil from my container garden. Yum!