Layered Gluten-Free Vegetable Bake Recipe

Name: Layered Gluten-Free Vegetable Bake
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 120 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 250 g Zucchini Yellow; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 200 g Hommade Tomato Puree; 500 g Whole Farm Premium Kabuli Chana (Big Size); 1 kg Tata Salt (Vacuum Evaporated Iodised); 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Fusion cuisine · 320 calories

Layered Gluten-Free Vegetable Bake recipe

About this recipe

A hearty and satisfying gluten-free dinner featuring layers of fresh vegetables and plant-based protein, baked to perfection. Perfect for those seeking a wholesome and flavorful meal.

Ingredients

100 g Sambar Onion Peeled
250 g Zucchini Yellow
200 g Hydroponic Sweet Bell Pepper (Cocktail)
200 g Hommade Tomato Puree
500 g Whole Farm Premium Kabuli Chana (Big Size)
1 kg Tata Salt (Vacuum Evaporated Iodised)
1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a casserole dish, layer 2 cups of diced onion, followed by 4 cups of thinly sliced zucchini, and 1 1/2 cups of diced bell pepper.
3. Spread 16 oz of tomato puree evenly over the layers, then add 1 cup of cooked kabuli chana as the final layer.
4. Season each layer with salt and pepper to taste as you assemble the dish.
5. Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
6. Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
7. Let the dish cool for 5 minutes before serving. Enjoy your gluten-free vegetable bake!