Do you like eating vegetables?
Many people don’t and one of my biggest struggles as a nutritionist is to try to get people eating more vegetables.
So I’ve been working on a new Food Masterclass for the GFE Virtual Nutrition School and it includes some new tasty veggie meals.
So I served this one to my partner and when I can get his 100% approval then I know I’ve got a winner.
My partner does eat veggies because I cook loads of them in my house. BUT when I make a veggie dish and he goes ‘that was so great’, then I know other people will enjoy it too.
Why?
Because even though he does eat veggies, I wouldn’t say he is a lover of them like me. But over time he has come to love them more and more, because it really does have to do with how you cook them. And this recipe is one of those vegetable recipes that is thoroughly enjoyable.
Another thing I love is it’s a bake. Although cook time is longer, preparation time for most bakes is quick and that’s a bonus!
Vegetable Bake Recipe
Serves: 3 people
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients
- 300 g cauliflower – equivalent to 1/4 medium cauliflower – roughly chopped
- 2 carrots – sliced
- 2 zucchini – sliced
- 170 g broccoli – equivalent to 1/2 broccoli – chopped
- 1 onion – finely diced
- 4 tomatoes – diced
- 1 tsp dried basil
- 2 tsp coconut oil
- 120 g cheese – equivalent to 1 cup – grated
- Preheat the oven to 220°C (420°F). Then place all the chopped cauliflower, broccoli, carrot, and zucchini in a baking tray.
- Heat oil in a pan, add onion and cook until well browned.
- Add the tomatoes and basil, then simmer for 2-3 minutes until nicely softened and saucey.
- Pour the mixture over the top of the vegetables, then use a spoon or spatula to mix the tomato into the vegetables so they are covered.
- Make sure the vegetables are dispersed evenly and then cover with a sheet of foil and then cook for 40 minutes.
- Remove the baking dish from the oven, top with the cheese and then put back in the oven uncovered. Bake for a further 10 minutes with the foil off so it goes nice and brown.
- Eat hot or cold.
If you like, add extra cheese and make it super cheesy!
Serve it with chicken or beef, makes a great diabetic or low carb meal. And of course it’s just a healthy meal overall!
Vegetable Bake Nutrition Facts
Net Carb Count: 15 g
Vegetable Bake Online Cooking Class
I know you’ll love this recipe as much as we did so be sure to give it a try!
Jedha
Nutritionist & Health Counselor
P.S. You can get online cooking classes, recipes, and access to our Food Masterclasses by joining us inside the GFE Virtual Nutrition School. Hope to see you there 
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