Kosher Baked Vegetable Medley Recipe

About this recipe

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

Ingredients

• 250 g Zucchini Green
• 100 g Celery Stalk
• 500 g Carrot
• 250 g Organically Grown Green Capsicum
• 500 g Pluckk Organic Hybrid Tomatoes
• 100 g Sambar Onion Peeled
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 100 g Dg1 Garlic Powder

Instructions

1. 1. Preheat the oven to 350°F (175°C). Spray a 9 x 12-inch baking pan with nonstick cooking oil.
2. 2. Wash and prepare the vegetables: slice 3 zucchinis, 4 stalks of celery, 3 carrots, 1 green pepper, 2 tomatoes, and 3 onions into thin, even pieces.
3. 3. Layer the vegetables in the pan starting with zucchini, followed by celery, onions, carrots, green pepper, and tomatoes. Repeat the layering process until all vegetables are used.
4. 4. In a saucepan, heat 2 cups of vegetable broth until warm. Pour the broth evenly over the layered vegetables in the pan.
5. 5. Sprinkle 1 teaspoon of garlic powder evenly over the vegetables. Cover the pan tightly with aluminum foil and bake for 30 minutes.
6. 6. Remove the foil, sprinkle 1/2 cup of shredded kosher cheese evenly over the vegetables, and return the pan to the oven. Bake uncovered for an additional 10 minutes or until the cheese is melted and slightly browned.
7. 7. Remove the pan from the oven and let it cool for a few minutes before serving. Enjoy your delicious kosher baked vegetable medley!