This straightforward sheet pan dinner from the One-Pan Vegan cookbook is an effective way to get plenty of your day by day servings of greens in (six differing types, actually) whereas black olives and heat, crisp chunks of herbed bread add salt, crunch, and heft to this plant-forward dish. Strive including chickpeas or your favourite vegan protein to spherical out this meal.
What you want:
1 zucchini, halved and sliced
2 eggplants, halved and sliced
1 purple bell pepper, sliced
1 orange bell pepper, sliced
1 massive or 2 small purple onions, roughly chopped
2 tablespoons olive oil, divided
½ teaspoon salt, divided
2 (15-ounce) cans chopped tomatoes, with liquid
3 cloves garlic, crushed
1½ teaspoons dried oregano, divided
1 teaspoon tomato paste
2 tablespoons balsamic vinegar
½ cup black olives
2 slices of bread of alternative, torn into chunks
1¼ cups vine or cherry tomatoes
Contemporary basil, for garnish
What you do:
- Preheat oven to 350 levels and onto a sheet pan, evenly unfold zucchini, eggplant, peppers, and onion. Drizzle with 1 tablespoon of olive oil, ¼ teaspoon of salt, and place in oven to bake 20 minutes.
- In the meantime, in a bowl, mix canned tomatoes, garlic, 1 teaspoon of oregano, tomato paste, balsamic vinegar, and black olives.
- In a small bowl, place bread chunks and drizzle with remaining 1 tablespoon of oil and ½ teaspoon of oregano. Toss to mix.
- As soon as greens are faraway from oven, pour tomato combination over prime. Use a spatula to coat greens in sauce after which place tomatoes on prime. Place again in oven to bake quarter-hour.
- Take away from oven and add bread to pan. Return to oven to bake for a closing 10 minutes, or till bread has hardened and turned crispy. Garnish with contemporary basil and serve.
For extra vegan recipes like this, learn:
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