Rustic Italian Vegetable Bake (Print View)

Italian-style bake with potatoes, zucchini, red pepper, tomatoes, beans, and herbs for hearty comfort.

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, cut into wedges
02 - 1 red bell pepper, diced
03 - 900 g Russet potatoes, unpeeled, sliced into wedges
04 - 1 medium zucchini, cut into thick rounds

→ Aromatics

05 - 2 tablespoons minced garlic

→ Canned Ingredients

06 - 1 can (410 g) petite diced tomatoes
07 - 1 can (440 g) cannellini beans, drained and rinsed

→ Liquids

08 - 2 to 4 tablespoons vegetable broth

→ Additives

09 - 1/4 teaspoon baking soda

→ Herbs and Spices

10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 2 tablespoons dried minced onions
13 - 1 1/2 teaspoons dried oregano
14 - 1 teaspoon dried basil
15 - 1/4 teaspoon dried ground rosemary
16 - 1 teaspoon dried crushed thyme leaves
17 - 2 bay leaves
18 - 1 teaspoon sea salt, plus more to taste
19 - 1/4 teaspoon ground black pepper, plus more to taste

→ Optional Garnishes

20 - Nutritional yeast or vegan parmesan cheese, to serve
21 - Freshly chopped parsley, for serving
22 - Dried red pepper flakes, as desired

# Directions:

01 - Preheat the oven to 200°C.
02 - In a small bowl, combine garlic powder, onion powder, dried minced onions, dried oregano, dried basil, ground rosemary, crushed thyme leaves, bay leaves, sea salt, and black pepper. Set aside.
03 - Add the onion wedges, red bell pepper, Russet potatoes, minced garlic, zucchini rounds, petite diced tomatoes, vegetable broth, and baking soda to a large, deep ceramic or enamel-lined Dutch oven or similar roasting pan.
04 - Sprinkle the herb and spice mixture over the vegetables and stir well to coat all ingredients evenly. Adjust seasoning with additional sea salt and black pepper as needed.
05 - Cover the Dutch oven tightly and roast in the preheated oven for 40 minutes.
06 - Carefully remove the dish from the oven and gently stir in the rinsed cannellini beans. Re-cover and return to the oven. Bake for an additional 5 to 20 minutes, until the potatoes are tender throughout. Adjust timing as needed based on potato size.
07 - Remove the dish from the oven, uncover, and let stand for approximately 10 minutes to release excess heat. Discard bay leaves before serving.
08 - Finish with generous sprinkles of nutritional yeast or vegan parmesan and fresh parsley. Add dried red pepper flakes if desired, and serve warm.

# Notes:

01 - The baking soda neutralizes tomato acidity, resulting in a balanced flavor without excess tartness.
02 - For a richer sauce, use 4 tablespoons vegetable broth. Add zucchini later in the baking process if a firmer texture is preferred.
03 - Using a ceramic or enamel-lined Dutch oven with a tight lid ensures efficient heat transfer and properly tender potatoes.

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