Mediterranean Vegetable Bake ~ Meatless Monday

I know it’s been a few weeks since I’ve done an official Meatless Monday post. Since starting the Paleo Challenge at the beginning of the month I haven’t had too many meatless meals.  I know today’s recipe is more of a side dish, but it’s a really GOOD one!

This was another recipe from the 30 Day Paleo Challenge I’m doing, you can check it out here. I changed it up a bit by leaving out the mushrooms and eggplant – just not a fan!  I added some artichokes and kalamata olives instead and it turned out awesome.

The key to this recipe is fresh herbs and lots of it! Don’t be afraid to go a little crazy.  And always try to buy fresh over the dried variety.

Let’s get to it 🙂veggiebake2Print Recipe

Serves 8

2 roma tomatoes, diced
1/2 red onion, diced
1 small zucchini, diced
1 cup yellow squash, diced
8-10 artichokes, roughly chopped (not the marinated kind)
10 kalamata olives, pitted and sliced in half
3 cloves of garlic, minced
2 Tbsp fresh rosemary, chopped
2 Tbsp fresh thyme, chopped
2 Tbsp fresh oregano, chopped
2/3 cup dry white wine
3 Tbsp olive oil
Salt & Pepper to taste

Preheat your oven to 350F.  Chop all your veggies and add to a large mixing bowl.  Add the chopped herbs, garlic, olive oil and S&P.  Mix well.  veggie bake1Pour into a 9′ x 13′ baking dish. veggie bake4Pour wine over top.  Cover loosely with foil and bake for 20-30 minutes. Remove foil and continue baking for about 10 minutes or until veggies are cooked.

Enjoy!

Nutritional Info per serving
102 Calories, 10g Carbs, 2g Protein, 6g Fat, 230mg Sodium, 2.5g Sugar

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