You guys, I’m in love with my new kitchen. I want to bake/cook all the things. BUT sometimes I still just want a quick, easy and deliciously healthy dinner. Enter my lazy weekend rainbow veggie bake. It’s kind of like ratatouille. Is this a true, great grandma approved ratatouille? I wouldn’t promise that. I’m not patient enough to very thinly slice and layer my veggies beautifully like traditional ratatouille, but you get the similarities and it is colorful, easy, and packed full of veggies. So I’ll call it a rainbow veggie bake…sort of like ratatouille.
This dish is a great way to use up those random veggies hiding out in your fridge or freezer, so feel free to sub in or swap out to accommodate your current veggie situation!
What you’ll need:
- 1 purple sweet potato
- 1 regular sweet potato
- 1 zucchini
- 1 cup tomatoes (I used cherry tomatoes because that’s what I had on hand, but I imagine traditional roma or plum tomatoes would be just as good, if not better)
- 1 cup radish
- 1/2 cup sliced carrots
- 1/2 lb ground beef**
- 1 cup peas
- 1/2 onion
- 1/2 cup petite cut tomatoes in juice
- 1/4 cup shredded mozzarella
- 1/4 cup grated parmesan
- basil, garlic powder, cumin, oregano, parsley
- olive oil
**beef is optional: I lined the bottom of the pan with a ground beef, onion and peas combo. You don’t have to meat-ify this dish, but I don’t think I’d get away with serving just squash and sweet potatoes for dinner in this house.
I know, it seems like a lot, but its oh so simple. Trust me.
Here’s how to make it:
Preheat oven to 400 degrees.
- Boil the sweet potatoes in water until you can easily poke a fork in.
- Meanwhile, cook the ground beef mixed with petite cut tomatoes, peas, carrot and onion. Mix in about 1/2 tsp of each: basil, garlic, cumin, oregano and parsley (honestly, I don’t measure. I just do a few shakes of each)
- Slice up the zucchini, tomato and radish into 1/4 inch thick wheels.
- When your ground beef is cooked through, pour the beef-veggie combination into a 9×13 glass baking pan.
- When the sweet potatoes are soft, remove from water and slice into 1/4 inch thick wheels.
- Alternating, lay the sweet potatoes, tomato, radish, zucchini and tomatoes on top of the beef-veggies combo. Sprinkle with olive oil and garlic. Cover with tin foil.
- Bake for about 30 minutes, until your veggies are soft, but not mushy.
- Then remove from oven, sprinkles with mozzarella and parmesan, bake for another 10 minutes without the cover. You may choose to turn up the heat to broil, so you get some crispy cheesy edges.
- Remove from oven, let it cool for a few minutes. Sprinkle on some salt’n’pepper.
Enjoy! This is a perfect lazy weekend dish that’s sure to impress.
Fun fact – I actually took these plated pics the next day when I reheated some for lunch! So this little entree is reheat friendly and still looks great!
What dish do you like to cook to use up random veggies?