Baked Celery And Vegetables Recipe

About this recipe

A simple and hearty kosher dinner featuring baked chicken breasts with a medley of vegetables, perfect for a satisfying evening meal.

Ingredients

• 100 g Celery Stalk
• 250 g Organically Grown Green Capsicum
• 1 Pack Button Mushroom (Anabe)
• 100 g Sambar Onion Peeled
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish.
2. 2. Arrange 2 stalks of celery, chopped, evenly across the bottom of the dish.
3. 3. Season the celery generously with sea salt and black pepper.
4. 4. Spread 1 cup of sliced mushrooms evenly across the celery, ensuring even distribution.
5. 5. Add 1 green pepper, sliced, and 1 onion, thinly sliced, over the mushrooms.
6. 6. Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 45 minutes, or until the vegetables are tender.
7. 7. Remove the foil and bake for an additional 5-10 minutes to lightly brown the top, if desired.
8. 8. Serve hot and enjoy your baked vegetables.