Vegan Roasted Vegetable Medley

Not quite Ratatouille and not quite Vegetable Tian, but something in between and just as tasty as either one.

This dish is colorful, tasty, easy to make and pretty impressive, too.

Vegan Roasted Vegetable Medley

Not quite Ratatouille and not quite Vegetable Tian, but something in between and just as tasty as either one.
This dish is colorful, tasty, easy to make and pretty impressive, too.
Prep Time20 mins
Cook Time1 hr
Course: Side Dish
Cuisine: Vegan
Keyword: easy, meatless monday, roasted, Vegan, vegetables, Vegetarian
Servings: 6
Calories: 207kcal
Author: Vicky Wells

Ingredients

  • 1/2 cup tomato sauce

    we used our homemade Basil Tomato Sauce)

  • 1 medium eggplant
  • 1 large zucchini
  • 2 medium tomatoes
  • 1 medium red pepper
  • 1 medium green pepper
  • 1 medium yam (sweet potato)
  • 2 small red potatoes
  • 1 medium red onion
  • 2 tablespoons olive oil
  • 1 tablespoon garlic minced
  • 1 tablespoon Italian seasoning
  • 1/4 cup nutritional yeast
  • chives, for garnish

Instructions

  • Prepare all of the vegetables by slicing them all about 1/4” thick.
    Note: Some of the vegetables will need to be halved, lengthwise, because of their size, before slicing.
    Vegan Roasted Vegetable Medley
  • Coat an 11” x 13” glass baking dish with non-stick cooking spray and spread the tomato sauce in the bottom.
    Vegan Roasted Vegetable Medley
  • Standing the sliced veggies on their edge, place on slice of each type of veggie together and then continue the pattern until the entire dish is filled.
    Vegan Roasted Vegetable Medley
  • Combine the olive oil, garlic and Italian seasoning and mix well. Baste the top of the veggies with this mixture.
    Vegan Roasted Vegetable Medley
  • Cover the dish with foil and bake, at 350°F, for 30 minutes.
    Vegan Roasted Vegetable Medley
  • After 30 minutes, remove the foil and return the dish to the oven and bake for an additional 30 minutes.
    Vegan Roasted Vegetable Medley
  • After the additional 30 minutes, remove from the oven, garnish with the nutritional yeast and chopped chives and serve immediately.
    Vegan Roasted Vegetable Medley

Video

Notes

Servings: 6
Calories per serving: 207
Protein per serving: 7.44 grams

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