Baked Winter Veggies Inspired by Karen Mae

I love to paint and I also love to COOK so I am extending my art blog to include the culinary side too!  Sunday is always a good day to cook lots of food because I usually have time and it is great to slow down.  I thought that today would be a great day to share my morning preparing baked winter veggies, a recipe inspired by my super Auntie – Karen Mae.

This is a wonderfully hearty vegetarian dish made with vegetables available during the Michigan winter.   My partner, Solomon, is a big guy and a big eater.  I cook for two, but this  recipe will be good for dinner, lunch OR breakfast (served with eggs!) the following day and maybe a little left over to make some soup stock.

When possible I love using foods that I am able to buy locally and/or organically.  Today I am cooking with some potatoes from a local Michigan farmer and Michigan organic onions and organic olive oil that I have luckily found for a reasonable price at costco. 

This is such a versatile dish!  You could make this with anything! AND since I never follow recipes I don’t have exact measurements to give.  Just guess and have fun!  Leave a comment here if you have any questions and I will be happy to respond!

Today I am using:

1 large butternut squash

2 medium onions

6 medium potatoes

1 buttercup squash

2 small zucchini

2 small summer squash

1 large eggplant

4 carrots

3 sweet potatoes

Olive oil

Italian seasoning

Salt

Pepper

Parmesan cheese

Rosemary

Garlic powder (fresh garlic would be better…I am out)

 

1.       Wash/peel veggies

2.       Roughly cube all veggies and place in a large bowl

3.       Add enough olive oil to coat all vegetables

4.       Stir and add your spices.

5.       Dump into a large baking dish or two cake pans!  (I love my big, red clay dish!!)

6.       Lightly dust with parmesan cheese (if you want cheese – it tastes great without it too)

7.       Cover with tin foil and bake at 350 degrees for about an hour and a half.  Baking time will depend on the size of your cubed veggies.  I would periodically stir the vegetables and check for tenderness with a fork.  If your veggies are getting dry you may want to drizzle a little more olive oil.

8.       Serve hot with some bread and a fresh salad!