Fall Farmer's Market Bake

Random experiment gone beautifully right. An assortment of fall vegetables (and a few staples thrown in for good measure) roasted, baked and surprisingly delicious. Picked up an assortment of vegetables at the Westside Market on Monday and come the end of the week needed to find a way to get many of them cooked.

The peppers got sliced and baked into spring rolls which it turns out are a delicious place to put some of my (much beloved) salsa.  The persimmon was also a wonderful new discovery and I expect there will be many more in my future.

The vegetable bake would be great with meat if one was so included to cook and add it but is sufficient on its own.  Could easily be made vegan by leaving the cheese off the top.  Could easily be switched up by changing the vegetables you're including.  Zucchini or squash would fit right in with the rest.  Sweet potatoes or any potato would be nice sliced, roasted and layered in here as well. 

Servings: 12
Calories: 120
Nutrition: Carbs 21g; Protein 6g; Fat 3g

Ingredients
1 eggplant (450g)
1 acorn squash (1250g)
1 cup pumpkin puree (200g)
6 large roma tomatoes (775g)
2 small white onion (150g)
1 bunch asparagus (250g)
14 oz mushrooms
1 T oregano
1 tsp rosemary
1 tsp crushed garlic
nutmeg
1 cup mozzarella, shredded
1/4 cup pecan halves, chopped
olive oil or olive oil spray


Directions:

*  Preheat oven to 400F
* Divide acorn squash longitudinally.  Scoop out seeds.  Spray or brush lightly with olive oil and sprinkle with nutmeg.

* Place squash in oven directly on rack with open face up.
* Line baking sheets with foil.  Thickly slice two small onions.  Spray lightly or brush with olive oil and sprinkle with oregano.
* After squash has cooked for 15 minutes increase temperature to 450F and add baking sheet with onions to the oven.

 * Cut tomatoes in half lengthwise.  Again, coat lightly with olive oil and oregano.  After onions have been in oven for 10 minutes add tomatoes to oven.

* Remove the woody base of the stems from the asparagus.  Coat lightly with olive oil and sprinkle with oregano.

* Slice eggplant in half and then slice into 1/2-inch strips.  Again coating with olive oil and oregano.

* Add eggplant and asparagus to oven on baking sheets after tomatoes have been cooking for 10 minutes. 

* Prepare baking pan by spraying or coating with oil.
* Slice mushrooms and saute in pan on stove until tender.
* Remove vegetables 20 minutes after adding asparagus and eggplant (1 hour after starting to cook squash) and reduce temperature to 350F

* Begin layering roasted vegetables in 9X13 pan by placing eggplant on bottom of dish with some overlapping.  

 * Top eggplant with tomatoes and then asparagus.  Sprinkle with remaining oregano, garlic and rosemary.

* Continue layering vegetables with onions and mushrooms.

 * Skin cooked squash and cut into approximately 1-inch thick slices.  Place slices to top of dish.  Mash squash lightly with large spoon and spread to coat other vegetables.

* Top with pumpkin puree and spread evenly.   Spread shredded over top.

* Place pan in oven.  After 15 minutes sprinkle chopped pecans over top of dish.

* Bake for addition 10 minutes or until cheese starts to turn golden brown around the edges.

* Remove from the over, cut and serve.