Baked autumn veggighetti –Yo, fam! Let’s kick off this culinary journey with a bang. Today, we’re diving into a dish that’s not just healthy but also brings the flavors to life like nobody’s business—Baked Autumn Veggighetti! This recipe is perfect for anyone looking to spice up their meals with some vibrant veggies. So, roll up your sleeves and let’s get cookin’!
Baked Autumn Veggighetti
Check out this eye-catching dish! It’s all about versatility and bringing those autumn vibes right to your dinner table. With an array of fresh vegetables, this recipe is bound to be a hit!
Ingredients
- 2 medium zucchinis, spiralized
- 2 medium carrots, spiralized
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup marinara sauce
- ½ cup shredded mozzarella cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Get that heat going!
- In a large bowl, mix together the spiralized zucchini, carrots, sliced bell peppers, chopped onion, and minced garlic.
- Drizzle with olive oil, and sprinkle Italian seasoning, salt, and pepper over the top. Toss everything together until the veggies are well-coated.
- Transfer the veggie mix to a baking dish and spread it out evenly.
- Pour the marinara sauce over the veggies and make sure it’s nice and even.
- If you’re feelin’ cheesy, sprinkle the mozzarella on top.
- Cover the dish with aluminum foil and bake for 20 minutes. This helps everything to get tender and flavorful.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Once done, let it cool for a few minutes before diving in and enjoy!
There you have it! This Baked Autumn Veggighetti is not just a feast for the eyes but also a celebration of flavors. It’s a dope way to enjoy a healthy meal without skimping on taste. Make sure to share this delight with your family and friends. Happy cooking!