Fall is here! I’ve been loving this vegan, gluten-free oven roasted vegetable dish so much that I just bought three jars of this Wildtree Bruschetta Blend. I am constantly in need of easy and tasty dishes, that I can serve in many ways so that I can eat them for a couple of nights for dinner without getting bored. I’m a busy momma! I have served this dish over gluten-free noodles, served over rice, eaten as a side dish, and even served as an appetizer bruschetta style on top of a vegan gluten-free baguette. It is so versatile!
One Sunday evening, as I was meal prepping for the week, I pre-made the veggies in the pan and let them marinate overnight. I was amazed at how good the veggies were when they had time to soak in all the herbs and spices! I have also let them marinate after work before going to the gym for a couple of hours and I enjoyed the extra burst of flavor the marinating provides. However, if you are the wait-until-the-last-minute mom like I am, then don’t worry, you can just quickly chop and bake.
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Eggplant Tomato Zucchini Mushroom Bake
Oven-roasted savory herbaceous veggies steal the show in this low-carb meal. Serve it alone, as a side dish, over rice or gluten-free noodles as a main dish, or over a sliced gluten-free baguette as a bruschetta-style appetizer. Features the Bruschetta Blend by Wildtree.
Tip: (1) My favorite gluten-free vegan baguette is Schar (they are reasonably priced on Vitacost or try your local grocery store). (2) If you do not have Wildtree Bruschetta Blend I have tried this when I was out of the spice blend: 1 tablespoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon organic garlic salt, 1/2 teaspoon organic dried onion, and 30 twists of pepper instead of 11. (3) Marinate overnight for maximum flavor. (4) You can substitute zucchini with a yellow summer squash.
Credit: My Real Dish
Ingredients
- 3 portobellos
- 1 medium eggplant
- 1 zucchini (or yellow squash)
- 1 large sweet onion
- 2 sprigs fresh rosemary
- 1 cup sliced cherry tomatoes
- ½ cup olive oil
- ¼ cup balsamic
- 1 tablespoon garlic
- 1 teaspoon real salt
- 11 grinds of peppercorn medley grinder
- 2 tablespoons Bruschetta Blend from Wildtree
Directions
- Heat oven to 400 degrees
- Chop vegetables
- Add ingredients to a large baking pan, and stir to coat vegetables with sauce and spices.
- Cook for 40 minutes, or until vegetables are tender. Stir every 15 minutes while cooking.
Nice
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