Veggie Bake

I hit the jackpot at my workplace Farmer's Market today.  Pickling cucumbers, red potatoes, broccoli, snow peas and herbs, all for a great price!

Tonight's dinner feature was inspired by a recipe in Vegetarian Times June issue titled I-Love-Veggies! Bake.  Here's how I put it all together:

Veggie Bake
(Serves 3)

(Sauce)
1 cup Fresh Cauliflower
Steam
1 Garlic Clove, diced
1/4 cup Onion, diced
1 tsp. Olive Oil
Sautee garlic and onion in olive oil.
Place the above ingredients and
1/2 cup Vegetable Broth
2 Tbsp. Almonds
in mini food processor and blend.

Layer vegetables, herbs and sauce into a baking dish sprayed with Pam:
2 Red Potatoes, peeled and sliced thin with a mandolin
3 Tbsp. Sauce, Green Onion and Fresh Herbs
1/2 small Zucchini, sliced
2 Tbsp. Sauce, Green Onion and Fresh Herbs
14 Asparagus Spears
2 Tbsp. Sauce, Green Onion and Fresh Herbs
1/2 cup Sweet Potato, peeled and sliced thin
3 Tbsp. Sauce, Green Onion and Fresh Herbs

Cover with foil and bake at 375 degrees for 1 hour.

Remove foil.
Top with
1-2 Tbsp. Slivered Almonds
Green Onion and Fresh Herb pieces
Bake 10-15 minutes until Almonds are browned.
Let sit 5 minutes before portioning.

Our meal was served with Roasting Chicken Slices, Cucumber and Tomato Salad, Pumpernickel Bread and Mixed Fruit Cobbler.