Sliced Veggie Bake:  Pretty, Delicious, and Healthy!

Sliced Veggie Bake:  Pretty, Delicious, and Healthy!

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I love the produce section in the grocery store.  It’s so bright and colorful and I find myself wandering up and down the rows checking out all of the different fresh fruits and veggies.

Now, fruit I know what to do with.  Just eat it basically.  Sure, you can also cook with it, add it to salads, make smoothies, etc…

No, the fruit was not my problem.

The problem was with the veggies.  What the heck do you do with those things?  There’s just so many and how do you cook them? How do you store them?   Which ones go together? And are you supposed to eat the skin or peel it??

That’s how I used to feel when I first began cooking healthy.  Literally, I had to look on Pinterest to see how to cook green beans (boil them for 5 minutes).   The thing is there are a lot which is great because options!  It also means many different ways to cook, season, store, pair, etc…

Because I struggled with this in the beginning (let’s just say I’ve eaten A LOT of boiled green beans), I want to share different ways the prepare veggies.  Some recipes I learned from family and friends, others I have found on Pinterest, Cooking Light (a magazine), or have stumbled upon through trial and error in the kitchen.

I’m no star chef.  I like to cook simple, in large amounts, and healthy.  As I find a new recipe I like, I will share it here!  I like recipes that mix multicolored veggies and that can be made in bulk either as prep for lunches or dinner.  My meals could either feed about 12 super hungry marathoners…. or 2 for about 5 days.


Sliced Veggie Bake

For this recipe I saw something similar on Pinterest, but I made some changes to fit my own eating and cooking habits.

Begin by preheating your oven to 400.



Yet again, I bought more than I needed so be sure to read how much I ended up using of each ingredient below!

-1 large zucchini or 2 small

-3 beef tomatoes

-1 1/2 sweet potatoes

-2 white onions

-1 small can of tomato paste

-1/2 cup shredded cheese if your choice

-extra virgin olive oil


Preparation (20 minutes… depending on how fast you chop!)

Begin by slicing the veggies as thin as you can.  This does take a little while, but remember, you are cooking in bulk so that you can eat for a few days!  Or you could always cut the recipe in have and use a smaller pan.

Once the veggies are sliced layer them going across in the pan. Here is where I used my EVOO spray.  It gets all of the veggies evenly over the top without putting too much on.  I also drizzled a little EVOO from the bottle along the edges of the pan.

Next, I spread the tomato paste (or rather globbed it) over the top of the veggies.


Once that was done, I sprinkled the cheese over the top.  I would suggest NOT doing this and rather waiting to put the cheese on about ten minutes or so before the bake is done to prevent burning.  Or just skip the cheese altogether.

Cook Time

I cooked mine for 45 minutes.  You might be used to cooking veggies for a shorter period of time, but the potatoes needed at least those 45 minutes so that they were not hard.

I paired it with some chicken that cooked along side it with the leftover onion slices and tomato paste (click here to see  I also added a few spritzes of EVOO, garlic salt, and garlic pepper.  The tomato paste added a nice tangy flavor to the meal.

It was delicious!  Definitely going to be added to the meal prep options.

Best part?  Besides being delicious, there were lots of leftovers to add to your meal prep or just eat over the next few days!  In fact, I’m eating a big bowl of leftovers right now as I’m typing.

I hope you like this recipe and there are more to come!

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