Hi! I took a long hiatus because I was pregnant and had food aversions. Really, I had one big aversion to food in general (save salt and vinegar chips and ice cream). Now I am exploring the stay-at-home-mom lifestyle with my lovely, adventurous baby who is chasing the cats as I type.
This recipe will be the first cooked on a new aluminum pan. I didn’t use it for the first couple of months I had it because I thought I had to season it (I didn’t) and because my kitchen is usually about 100º F in the summer. For context, my food thermometer says that ham is fully cooked at 120º degrees. So.
Today it is so hot that I do not care if it gets a little hotter. Let’s bake some veggies and embrace the heat.
hearty baked summer veggies + breadcrumbs
Over the past couple of years, I have enjoyed this recipe and have adapted it. I like this recipe because the veggies are cut into big chunks. Chop, chop, fin.
- 1 sweet potato, peeled and cut into chunks (cut smaller than the zucchini and mushroom as it cooks more slowly)
- 1 small onion, cut into large pieces
- 3 small zucchini, cut into one-inch pieces
- 8 oz mushrooms, cut into one-inch pieces
- 1 medium eggplant, cut into one-inch pieces
- 1/4 cup olive oil
- 1 cup plain breadcrumbs
- 1/2 teaspoon garlic powder
- Seasoning of choice. Today I used smoked paprika and onion powder, but have used a simple everyday spice and would try the mushroom seasoning from Trader Joe’s or za’atar or a sweet curry for sure. Amount varies based on what you choose.
- Salt if your seasoning is salt-free (to taste)
- Preheat oven to 400º and prepare a personal mini-fan to dry yourself off (optional).
- Put all the cut veggies into a bowl. Drizzle olive oil over the mix. Mix in breadcrumbs, garlic powder, and spices.
- Pour mixture onto the sheet pan. Salt and add more oil and bread crumbs if the coverage is insufficient for your crunch preference. Try to keep the veggies from touching.
- Bake for an hour. I scooted the veggies around at 45 minutes ish.
I’m serving it with a bang bang sauce and honey mustard. I’m sure it would be great with boom boom sauce (these NAMES) or a wasabi mayo. Spicy hummus? Something peppy.