Vibrant Summer Veggie Bake

This vibrant summer veggie bake is inspired by 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 lying on a bed of caramelized onions, tomatoes, and pepper 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.

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.

Wellness Gardens

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.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 people

Course: Nature’s Kitchen

Cuisine: Mediterranean

Ingredients Method Notes

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

Method

 

1. Preheat oven to 370°F (200C)
2. Preheat the ghee and olive oil in an oven-safe pot, then add the onion to sauté until soft.
3. Add the okra and allow it to fry a bit. This will help reduce the sliminess. 
   
4. Add the garlic and the spices. Allow to heat up till fragrant, about 30 seconds.
5. Mix in the pepper paste and herbs.
6. Immediately add the remaining veggies and water. Mix to coat them with the spices. 
   
7. Cover the pot, transfer to the oven, and bake for 40 to 45 minutes. Make sure to check on it occasionally so it does not burn.
8. Once the veggies are tender, sprinkle some cheese over them. Cover the pot and turn off the oven.  Allow the cheese to melt in the heat. 
   

Notes

The vegetables used are subject to substitution. You can use or remove any seasonal vegetables of your choice.