Recipe Monday: Harvest Vegetable Bake

I’m so glad it’s Monday. Wait… did I just say that? 

Yes, yes I did. Starting last week, we have had a lovely cold pass through our household. I caught it on Saturday and I missed 13 miles of training this weekend. 13 miles! That’s a lot, friends. I was down and out both Saturday and Sunday. We had a date night out with some friends planned for Saturday evening, too, which really bummed me out. I was really looking forward to it. I literally spent the entire weekend in bed. I cannot wait to run again. I have been thinking about it since Saturday. I was truly considering running my 9 miles on Sunday. Of course that was just a pipe dream. I’m itching to get back out there.

Today I’m finally feeling better. I feel human again. So yes, I’m so glad it’s Monday.

I also woke up this morning to see I had 300 “likes” on my Facebook page. How awesome is that? A big thank you and WELCOME to all of my newly added fans and followers. It definitely put a smile on my face. 

Today’s recipe is happiness in a casserole dish. Unfortunately, I don’t have photos to share. I haven’t made this recipe in a while and I have it on the menu for this week. I just couldn’t wait to share it though. It’s great for cool fall evenings, and I didn’t want to leave you without it. And it’s an easy recipe. Perfect!

Harvest Vegetable Bake

Ingredients

• 1 onion, sliced
• 2 leeks, sliced
• 2 stalks celery, chopped
• 2 carrots, thin sliced
• 1 red bell pepper, sliced
• 1 lb mixed root vegetables (sweet potato, parsnip, turnip), cubed
• 6 oz mushrooms, sliced
• 14 oz can diced tomatoes
• 1/2 C dry white wine
• 1 tsp dried thyme
• 1 tsp dried oregano
• black pepper to taste

Directions

Preheat oven to 350˚F. Place the onion, leeks, celery, carrots, pepper, root vegetables, and mushrooms in a large oven-safe casserole dish and mix well. 

Stir in tomatoes, wine, thyme, oregano, and black pepper.

Cover and bake for 1-1 1/2 hours until the vegetables are cooked through and tender, stirring once or twice while baking.

Enjoy!

Don’t forget to link up with Annmarie from The Fit Foodie Mama, Cassandra from Powered by BLING, and myself if you have an awesome vegetarian recipe to share!