Barb’s Baked Veggies
I usually use a metal cake or brownie pan with edges about one half inch high - but most any
oven friendly pan will do.

1) I like to start with a dollop (about 3 tbs.) of coconut oil in the pan. The larger the pan, the
more oil you’ll need.
2) dice veggies - potatoes, squash, carrots, sweet potatoes, pealed broccoli stalks, beats,
parsnips, asparagus, brussels sprouts, egg plant, peppers, okra, shallots, rutabaga,
scorzonera, salsify, tomatoes and onions. Use any combo of these you wish. Don’t use
greens (broccoli, spinach, kale, etc.) as they will dry out and get burned and crispy. If you
layer the veggies too thick, they will get soft and mushy. You want them to be about three
quarters of an inch thick or perhaps two layers thick depending on the veggies you use.
3) add water - to a total of about a quarter of an inch with the veggies in the pan. (the smaller
you dice your veggies, the less water you will need.
4) place in oven at about 400 to 425 d. f.
5) Check the veggies once or twice - stir or turn them so they don’t bake to the bottom of the
pan. Add more water if the water is almost gone and the veggies are not done.
6) when you think the veggies are three quarters of the way done, stir in dried basil and/or
other spices/herbs if you wish, and add chopped or sliced fresh garlic. Be generous - I like at
least a few cloves of garlic - the larger your pan, the more garlic you’ll need.
7) Your goal is to run out of water in the pan at the same time the veggies are soft and done.
Some folks like their veggies softer than others. Depending on your pan and oven, this will
take about 45 min. + or -.
8) Eat these tender vittles with catsup, liquid aminos, soy sauce, or hot sauce. Could be
served with rice or tofu.