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.
Servings 6 people
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 oven to 370°F (200C)
- Preheat the ghee and olive oil in an oven-safe pot, then add the onion to sauté until soft.
- Add the okra and allow it 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 the remaining 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 so it does not burn.
- 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.