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

  • Servings: 4
  • Print

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)


  1. Preheat oven to 400º and prepare a personal mini-fan to dry yourself off (optional).
  2. Put all the cut veggies into a bowl. Drizzle olive oil over the mix. Mix in breadcrumbs, garlic powder, and spices.
  3. 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.
  4. 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.

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