Vegan Baked Vegetable Medley Recipe

About this recipe

A wholesome and hearty vegan casserole featuring a medley of fresh vegetables baked to perfection. Perfect for a satisfying dinner solution.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 500 g Carrot
• 500 g Pluckk Organic Hybrid Tomatoes
• 100 g Asparagus
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 3 tablespoons of coconut oil in a skillet over medium heat. Add 2 sliced onions and sauté until golden brown, about 5-7 minutes.
3. 3. Add 1 sliced green pepper to the skillet and cook until tender, about 3-4 minutes.
4. 4. In a large mixing bowl, combine the sautéed onions and green pepper with 3 sliced carrots, 1/2 lb trimmed asparagus, 2 diced tomatoes, 1/4 cup chopped parsley, and 1 teaspoon salt. Toss gently to mix.
5. 5. Transfer the vegetable mixture to a 2-quart shallow casserole dish. Cover with a lid or aluminum foil and bake for 1 1/2 hours, stirring once halfway through, until the vegetables are tender.
6. 6. Remove from the oven, let cool slightly, and serve warm.