Baked Minestrone

Name: Baked Minestrone
Total time: 2400 s
Yield: 2 servings
Ingredients: 3 large tomatoes; 2 green onions; 3 large button mushrooms; 1 large carrot; Breadcrumbs; Salt, pepper, olive oil; Oregano; Savory; 1 cup quinoa

Flavia Giordano @flavia

Malmo, Skåne, Svezia

Dedicated to those who love vegetables but not the texture or watery nature of traditional minestrone. Sometimes, all it takes is a change in perspective and cooking technique. In this version, I've included tomatoes, carrots, mushrooms, and green onions, but you can vary the vegetables based on seasonality and personal taste. It can also be served with quinoa (as in this case) or other grains (barley, oats, rice).

Flavia Giordano @flavia

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Ingredients

40 minutes

2 servings

3large tomatoes
2green onions
3large button mushrooms
1large carrot
Breadcrumbs
Salt, pepper, olive oil
Oregano
Savory
1 cupquinoa

Saved

Steps

40 minutes

1

Wash the vegetables, slice the green onions and carrots into rounds, and slice the mushrooms and tomatoes.
2

Arrange the vegetables in a baking dish, drizzle with olive oil, and season with salt, pepper, oregano, and a sprinkle of breadcrumbs (optional).
3

Bake at 350°F for 25 minutes, then broil for 5 minutes. Meanwhile, cook the quinoa (you can also serve with other grains like rice, barley, or farro) and divide it into two bowls.
4

Remove the vegetables from the oven and place them on the quinoa, drizzling with olive oil and fresh savory. It's also great served warm.