Halal Baked Vegetable Medley Recipe

About this recipe

A wholesome and flavorful baked vegetable dish, perfect for a satisfying dinner. This Halal-friendly recipe combines fresh vegetables with a savory broth and a cheesy topping for a comforting meal.

Ingredients

• 100 g Celery Stalk
• 500 g Carrot
• 250 g Organically Grown Green Capsicum
• 500 g Pluckk Organic Hybrid Tomatoes
• 100 g Sambar Onion Peeled
• 250 g Small-Purple Brinjal (Baingan)
• 80 g Knorr Vegetables Stock Cubes
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 100 g Dg1 Garlic Powder

Instructions

1. Preheat your oven to 350°F (175°C) and spray a 9 x 12-inch baking dish with nonstick cooking oil.
2. Slice 3 zucchinis, 4 stalks of celery, 3 carrots, 1 green pepper, 2 tomatoes, and 1 onion into even pieces.
3. Layer the vegetables in the baking dish in the following order: zucchini, celery, onion, carrot, green pepper, and tomato. Repeat the layering process until all vegetables are used.
4. In a saucepan, heat 2 cups of halal-certified chicken bouillon broth until warm. Pour the warm broth evenly over the layered vegetables.
5. Sprinkle 1 teaspoon of garlic powder over the vegetables, cover the dish with aluminum foil, and bake for 30 minutes.
6. Remove the foil, sprinkle 1/2 cup of shredded cheese over the top, and return the dish to the oven. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and golden brown.
7. Remove from the oven and let the dish cool slightly before serving. Enjoy your Halal Baked Vegetable Medley as a hearty dinner option.