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Megan’s Easy Root Bake Recipe

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Like many of my recipes, you can play with the amounts of the vegetables in this one and substitute things you have on hand. This is a very comforting dish on a cold winter’s night. We’ve also made it in foil logs in the campfire during the summer months.

Ingredients

From fresh storage: 5 medium sized potatoes, 3 heads of small garlic cloves, 6 small onions

From fridge storage: 2 medium sized beets, 3 carrots

1/2 block of tofu

4 T olive oil

3 T balsamic vinegar

1 T Rosemary

1 T Oregano

1 T Thyme

2 T Salt

1 T Pepper

½ T Tarragon

Easy Cooking Directions:

1. Heat oven to 375 degrees.
2. Chop all vegetable ingredients and tofu. Try to chop them to a smaller and uniform size so they cook well.
3. Mix the oil, vinegar and spices in a small bowl.
4. Spread vegetables and tofu into a 9’x11′ casserole pan.
5. Mix with the oil and vinegar until covered.
6. Cover with a top or foil and cook for 35 minutes.
7. Uncover and cook for 20 minutes more.
8. Test a few of the vegetables to see if they are cooked through. Depending on how big you chopped them you might have to cook for a bit longer.

I’ve served this dish over quinoa and thought it was a good addition.

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