Fall Veggies Bake

A mix of various veggies, all of which can be substituted for whatever is on hand, to serve as a main meal or added to a bowl of quinoa, pasta, or salad, or on top of a flatbread.


  • Olive Oil or Avocado Oil
  • Fennel
  • Large Chili Peppers (Hatch or Mexican Chilis)
  • Sweet Peppers
  • Zucchini
  • Garlic
  • Broccoli
  • White Beans
  • Red Pepper Flakes
  • Italian Seasoning
  • Black Pepper
  • Salt
  • Optional: sliced black olives, cooked quinoa


  1. Preheat oven to 425ºF
  2. Heat 2 Tbsp oil in a pan at medium heat
  3. Cut fennel into wedges and sauté in the oil for about 4 minutes, turning halfway to cook evenly
  4. Add sliced or chopped Mexican peppers or other hot pepper (~1/2 c) and 1/3 c sliced sweet peppers
  5. Add one sliced zucchini
  6. Add 4 garlic cloves, sliced. Mix together.
  7. Season with 1 Tbsp Italian Seasoning, 2 tsp crushed red pepper flakes, 1/4 tsp black pepper
  8. Add 1c broccoli florets and 2 Tbsp water. Mix
  9. Cook until broccoli turns bright green from the steam (~2 minutes)
  10. Add 1/2 tsp salt
  11. Place in an oven-safe dish (or if pan is oven-safe, you can place that directly in the oven). Cook at 425ºF for 12 minutes.
  12. Add 1 can (or 2 1/2 cups) white beans, rinsed. Mix together. Season with additional salt and pepper to taste. Top with sliced black olives if desired. Sprinkle with another 1 tsp crushed red pepper. Place back in oven for 4-6 minutes, until heated through.
  13. Serve immediately with some bread or over cooked quinoa

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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