Vegetables alla Gorgeous
Ha! That’s not a real thing, but it should be.
Anyone who knows me (and my internet persona) is aware of my love of vegetables that are simple and can be eaten day after day after day and well, you get the picture.
It’s a sickness for wellness and it’s probably not going away anytime soon.
So Monday I was in the mood for cheese, mozzarella specifically, but I was not in a place mentally to make something like pizza or veggie lasagna. I blame Thanksgiving. I debated just eating straight mozzarella, but 25 sticks of string cheese later, I felt unfulfilled and decided that having a vegetable was probably the adult thing to do.
And so here we are. Baked Veggie Marinara.
It’s sort of lasagna-like (because layers) but without any of the lasagna stuff and a lot of broccoli. There’s also a fair amount of cheese and a super easy sauce that has roasted tomatoes in it and YES I realize that I was complaining about making pizza five seconds ago and now I’ve got you making sauce, but it’s lazy sauce so it works.
Mostly Lazy Sauce
If you are wondering if this works with a jar of pasta —the answer is yes. You can use just regular old pasta sauce but listen…you are already using regular old vegetables and though I love vegetables, they need help. Help them!
Just not too much because this is lazy sauce.
Let’s do this.
Easy Baked Vegetable Marinara
It’s layered with mozzarella and saucy roasted veggies.
First of all, roast the vegetables.
If you don’t, it’s a soggy mess.
The layers go a little like this:
Sauce + Roasted Tomatoes
Bake it covered, then uncovered for that beautifully bubbly brown cheese crust and top with
a boatload of basil.
So simple, yet so cheesy.
Use any vegetables you want but if you want my suggestions:
Broccoli, Zucchini, Mushrooms & Cherry Tomatoes
This particular dish has cauliflower in it but it didn’t WOW me.
Next time I will leave it out and I wanted to be 100% honest with you.
You deserve nothing but honesty. And cheese ❤
For the Sauce
- 1 tbsp Olive Oil
- 1/2 cup Onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 1 15oz can Tomato Sauce, no sugar added
- 5-6 Fresh Basil Leaves, torn
- Sea Salt to taste
For the Layers
- 1 tbsp Olive Oil + Pinch Salt
- 2 cups Broccoli Florets
- 1/2 medium Zucchini, cubed
- 1 cup Sliced Mushrooms
- 8 oz Cherry Tomatoes
- 6 oz Sliced Mozzarella
- Basil to garnish
Begin by roasting the vegetables
- Heat oven to 400 and arrange cut vegetables and whole cherry tomatoes in a single layer.
- Drizzle with 1 tbsp olive oil and sprinkle with salt. Gently toss to coat
- Roast for 15 minutes or until the veggies begin to brown slightly
- Saute onions in a large skillet in 1 tbsp of Olive Oil over medium-low heat.
- Add garlic and continue to cook until fragrant.
- Stir in tomato paste and tomato sauce and bring to a simmer for a few minutes. Remove from heat.
- In a 1.5 qt baking dish, layer sauce and roasted tomatoes, then veggies and cheese. Repeat until all of the sauce is gone.
- Top with remaining cheese and loosely cover with foil. Bake for 20 minutes.
- Uncover and broil until cheese is bubbly.
- Top with more fresh basil.
I have to say, I really hate telling you how many CUPS of vegetables to use. It’s silly. Just roast a full sheet pan of assorted veggies and use what fills your baking dish. If you have leftovers, just eat them. It’s better than trying portion out broccoli. 🙌