Herb-Infused Vegetable Medley Bake Recipe

About this recipe

A wholesome and diabetic-friendly vegetable bake, infused with aromatic herbs and perfect for a satisfying dinner. This dish is packed with fresh, nutrient-rich vegetables and a light, flavorful broth.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1Pc White Cabbage 1pc
• 1kg 1kg Green Pepper
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 G Jack'S Cauliflower Florets
• - Celery
• - Potts Vegetable Stock Can
• - Organic Dried Rosemary Hatton Hill Organic
• 25G Fillippone Italian Organic Bay Leaves, 25G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Chop 1/2 head of cabbage, 3 carrots, 1/2 green pepper, 2 zucchinis, and 1 onion into bite-sized pieces. Separate 1/2 cup of cauliflower into small florets.
3. 3. In a large 4-quart casserole dish, combine the chopped cabbage, carrots, green pepper, zucchini, onion, cauliflower florets, and 3/4 cup of diced celery.
4. 4. In a small saucepan, heat 1 cup of vegetable stock over medium heat. Stir in 1 teaspoon of rosemary, 1 teaspoon of, and 1 bay leaf. Let it simmer for 2-3 minutes to infuse the flavors.
5. 5. Remove the bay leaf from the broth and pour the herb-infused broth evenly over the vegetables in the casserole dish.
6. 6. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 40 minutes, or until the vegetables are tender.
7. 7. Remove from the oven, give the vegetables a gentle stir, and serve warm as a hearty and healthy dinner option.