Marsala Vegetable Bake Recipe

About this recipe

A hearty vegetarian dinner featuring roasted vegetables infused with Marsala wine and aromatic spices. Perfect for solution seekers looking for a satisfying and flavorful meal.

Ingredients

• 10 g On1Y Oregano Flakes
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 500 g Carrot
• 500 g X 2 Organically Grown Potato Combo
• 100 g Asparagus
• 1 kg Potato
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 60G Primi Piatti Red Chilli Flakes
• 100 g Catch Sprinklers - Black Pepper Powder
• 40 g White Onion Powder

Instructions

1. 1. Preheat oven to 350 F.
2. 2. Heat a large skillet on medium heat and add 2 tablespoons of Bertolli Extra Virgin Olive Oil.
3. 3. Once the oil is hot, add 1 clove of sliced garlic and sauté for 1-2 minutes until fragrant.
4. 4. In a large roaster pan, add 1 1/2 cups of water.
5. 5. Remove the leaves from 1 teaspoon of oregano flakes and sprinkle them over the water.
6. 6. Add 2 teaspoons of Tata Sampann Pure Black Pepper Powder and 1 teaspoon of Catch Sprinklers - Iodized Table Salt to the pan.
7. 7. Slice 1/2 onion and layer it on top of the water mixture.
8. 8. Add 2 cups of sliced carrots, 15 asparagus, and 5 peeled and quartered potatoes to the pan.
9. 9. Sprinkle 1 teaspoon of Primi Piatti Red Chilli Flakes and a few dashes of Catch Sprinklers - Black Pepper Powder over the vegetables.
10. 10. Cover the roaster pan with a lid and bake for about 2 1/2 hours or until the vegetables are tender.
11. 11. Remove the pan from the oven and gently stir the vegetables to coat them in the flavorful juices.
12. 12. Serve the roasted vegetables with the sauce from the pan.