Baked Vegetable Rounds

Baked Vegetable Rounds
Prep time
Cook time
Total time
Serves: 4
  • 2 shallots
  • 3 cloves of garlic
  • ¼ cup parsley
  • ¼ cup arugula
  • 1 Tbsp. thyme
  • ½ lemon, juiced
  • ¼ cup olive oil
  • ½ tsp. sea salt
  • 1 red onion
  • 1 large soft plantain
  • 2 large sweet potatoes
  • 2 soft yellow squash
  1. Preheat oven to 350°F.
  2. Chop red onion in half and then quartered. Place onions in large bowl. Next chop sweet potatoes into ½ inch thick rounds. Place those in large bowl with onions. Add 2 Tbsp. of olive oil to the large bowl and stir well.
  3. Lay out red onion and sweet potatoes on large baking sheet. Bake for 30 minutes. While onions and sweet potatoes are baking, place all marinade ingredients into food processor and process until well combined. Pour marinade into larger bowl.
  4. Next chop plantains and soft squash into ¼ inch round slices. Pour into large bowl with marinade. Mix well to combine.
  5. After sweet potatoes and onions are done cooking, place those in large bowl with marinade. Stir well to combine everything.
  6. Spread vegetables on one large or two medium sized baking sheets and bake for another 30 minutes.
  7. Remove from oven and serve.


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