I posted this recipe back in July of last year and it has been one of my post popular posts. This is such a simple dish to make, yet packed with tons of flavor.
You most likely won’t have any leftovers with this one. Enjoy.
Last week I made one of those dinners that was a, dare I say, by accident type dinner.
I really had no idea what I was going to make for dinner and all I knew was that I had a lot of veggies that needed to be cooked before they went bad. So I grabbed all the veggies, my favorite big ole cast iron skillet, and without even knowing it… created a masterpiece of vegetable beauty.
First, I sliced up all the fresh organic veggies that we had. Red Potatoes, Eggplant, zucchini, small sweet potatoes, and tomatoes.
Next, I melted some vegan butter in the skillet, sliced a red and sweet onion, and sauteed them until they were caramelized.
Leaving the onions in the skillet, I than arranged the sliced vegetables around the pan, alternating the veggies as I went. As I got to the end, I still had some potatoes left over, so I just placed them around the edge.
After the vegetables were arranged, I melted some more vegan butter and drizzled that over the top. I also sprinkled some of my dry Italian dressing mix over the vegetables and butter as a final seasoning.
I covered the skillet with foil and placed it in the oven for about 30 minutes. Than I removed the foil and baked it for additional 35 minutes or so until the vegetables were done.
Let it stand to cool for about 10 minutes, than serve. Sprinkle vegan Parmesan cheese for and added touch.
We had some cucumber salad left over, so I served it alongside the casserole.
I knew I had created something good when my husband told me ‘you will make this again right?’