Vegetable bake

Name: Vegetable bake
Cuisine: American
Ingredients: 2 sweet potatoes, chopped into small cubes; 4-5 carrots, sliced (I used purple & white carrots but could use orange too); 2 Japanese eggplant, sliced thin; Handful mushrooms, sliced; 2-3 whole leaf kale, hand shredded; Handful green onion, sliced; 1/2 c corn; 1/2 c vegenaise; 1/2 c pesto; 1/2 c parmesan cheese; Handful Asiago cheese; Handful parmesan; to taste Garlic; to taste Salt & pepper

Autumn Farmer @autumnfarms

Big Island, Hawaii

Vegetable bake

Autumn Farmer @autumnfarms

Saved

Ingredients

2sweet potatoes, chopped into small cubes
4-5carrots, sliced (I used purple & white carrots but could use orange too)
2Japanese eggplant, sliced thin
Handfulmushrooms, sliced
2-3whole leaf kale, hand shredded
Handfulgreen onion, sliced
1/2 ccorn
1/2 cvegenaise
1/2 cpesto
1/2 cparmesan cheese
HandfulAsiago cheese
Handfulparmesan
to taste Garlic
to taste Salt & pepper

Saved

Steps

1

Preheat oven to 350 degrees.
2

Steam carrot and sweet potatoes in large pot for 20 minutes. When 10 minutes left, add eggplant.
3

Take all steamed vegetables and place in greased 9x13 baking dish. Add mushrooms, kale, corn, green onion.
4

In a small bowl, combine vegenaise, pesto, parmesan. Taste mixture and add more of any of those 3 things til you have the flavor you like.
5

Add pesto mixture to vegetables. Add garlic, salt, pepper. Stir to combine.
6

Add handful parmesan & Asiago on top of mixture.
7

Bake at 350 for 20 minutes.
8

All done!