This vibrant summer veggie bake is inspired by the Turkish cuisine. One day, while traveling back from Houston, Texas, we stopped at a unique Turkish restaurant and tried the Lamb Tava among other amazing dishes. The melt-in-your-mouth lamb was laying on a bed of caramelized onions, tomatoes, and peppers sauce.
Here comes one advantage of having a multicultural community is the opportunity to discover how different cultures use certain vegetables in their cuisine. This recipe is inspired by the traditional Turkish Lamb Tava.
During the peak of summer heat, the garden productivity significantly decreases, leading to fewer single-crop bountiful harvests. Trips to the garden turn into foraging adventures looking for what’s available to harvest. Afterward, creativity in the kitchen comes in handy to make use of the colorful basket of produce.
One day, while traveling back from Houston, Texas, we stopped at a unique Turkish restaurant and tried the Lamb Tava among other amazing dishes. The melt-in-your-mouth lamb was laying on a bed of caramelized onions, tomatoes, and peppers sauce.
Despite my recipe not including any kind of meat, it still turned out delicious. The secret in addition to using a clay pot is the slow baking process. It allows the veggies to caramelize and infuse with one another.
If a clay pot is not available, I would suggest using a cast-iron pot instead.
Rich Summer Harvest Bake
This is a healthy and delicious way to bring more veggies to the table. Inspired by the traditional Turkish dish Tava, this summer harvest bake is meatless yet very flavorful.
Ingredients
- 1 tbsp ghee
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced.
- 1 tbsp pepper paste ( sweet or hot)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tsp salt
- 1 tbsp dried oregano
- 1 tbsp dried or fresh basil
- 1 cup chopped okra
- 3 Japanese eggplant, diced.
- 3 medium zucchini, diced.
- 1 bell pepper, diced. ( any color)
- 4 carrots, diced.
- 4 medium potatoes, peeled and diced.
- 1 cup water (more if needed)
- Some cheese for topping (optional)
Instructions
- Preheat over at 370 F (200C)
- Preheat the ghee and olive oil in an oven-safe pot, then add the onion to sauté until soft.
- Add in the okra and allow to fry a bit. This will help reduce the sliminess.
- Add the garlic and the spices. Allow to heat up till fragrant about 30 seconds.
- Mix in the pepper paste and herbs.
- Immediately add in the rest of the veggies and water. Mix to coat them with the spices.
- Cover the pot, transfer to the oven, and bake for 40 to 45 minutes. Make sure to check on it occasionally to make sure it does not burn.
- Once the veggies are soft and cooked sprinkle some cheese over. Turn off the oven, cover it, and allow it to melt.
Notes
The vegetables used are subject to substitution. You can use or remove any seasonal vegetables of your choice.
