Description
A warm and hearty dish celebrating the vibrant flavors of fall vegetables, perfect for family dinners or potlucks.
Ingredients
Scale
- 2 cups chopped seasonal vegetables (like squash, carrots, and Brussels sprouts)
- 1 cup cooked quinoa or rice
- 1 can black beans (rinsed and drained)
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
- In a large mixing bowl, combine chopped vegetables, cooked quinoa or rice, black beans, dried thyme, and dried rosemary. Season with salt and pepper.
- Stir in vegetable broth to moisten the mixture. Transfer to the greased baking dish, sprinkle cheese on top if desired, and drizzle with olive oil.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until vegetables are tender and top is golden.
- Let it cool for a few minutes before serving.
Notes
Feel free to mix and match seasonal vegetables and grains; experiment with different spices to personalize the flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg