Here’s a recipe for a savory potato and vegetable bake that’s perfect as a side dish or even a main course. It’s hearty, flavorful, and packed with vegetables.
Savory Potato and Vegetable Bake
Ingredients:
- 4 large potatoes, thinly sliced
- 2 carrots, sliced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup grated cheese (cheddar, mozzarella, or your choice)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream or milk (optional, for a creamier version)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Vegetables: Wash and prepare all the vegetables as specified in the ingredients list.
- Layer the Vegetables: In a large baking dish, start layering the vegetables. Begin with a layer of potato slices, followed by a mix of the other vegetables (carrots, bell pepper, zucchini, onion, garlic, cherry tomatoes, and broccoli). Continue layering until all the vegetables are used up.
- Season: Drizzle the olive oil over the layered vegetables. Sprinkle the dried thyme, rosemary, paprika, salt, and pepper evenly over the top.
- Add Cheese: Sprinkle the grated cheese over the vegetables. If you prefer a creamier bake, pour the heavy cream or milk evenly over the top before adding the cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender.
- Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Enjoy your savory potato and vegetable bake!
