This recipe is easy, healthy and delicious!
Add a salad, put the veggies over rice or pasta or add some quinoa and you have a meal.
Check out my blog for reasons why you should use a clay pot for cooking.
As always, organic ingredients are the healthiest.
Feel free to add or leave out any vegetables you prefer.
Clay Pot Vegetable Medley
2 Bell Peppers – Green, Yellow, Red – cut in strips
2 Purple Onions, cut in chunks
6 Tomatoes, cut in chunks
1 Eggplant, cut in chunks
2 Potatoes, unpeeled, cut in chunks
2 Zucchini, cut in chunks
3 cloves Garlic, peeled
A few sprigs of fresh Rosemary, Parsley, Oregano, and Basil (if you don’t have all, use what you have)
fresh ground black pepper
Opt: ¼ cup white wine
Soak the pot in water 15-30 minutes before using.
Do not pre-heat your oven.
Arrange the vegetables in the pot
Sprinkle the herbs around the vegetables
Pour the wine over the ingredients
Place in cold oven. Set the temperature to 425 degrees. Once the temp reaches this, bake for about 45 minutes.
Cooking time will vary with the amount of vegetables and thickness of the slices.