#cook90 challenge and Italian veggie bake

I was recently listening to a Burnt Toast podcast where they interviewed Epicurious editor David Tamarkin and was inspired to take on his #cook90 challenge.

I love to cook, but with motherhood and spending the last two years in grad school I have found myself farther from the kitchen and leaning towards the easier task of ordering take-out on busy nights. I miss being in the kitchen and continuously expanding my kitchen skills and creativity. So #cook90 is an opportunity to get me back in the groove. (Check out his original post on how the challenge works).

I’ve only been at it for a week and I’ve already found a few positives from the experience.

  1. I am sticking to the weekly menu plan I create so I am wasting less food because I am actually cooking it.
  2. I am using up stuff that has been stuck in our freezer and pantry for a few months.
  3. I feel much better physically (and mentally) not eating all that rich take-out food.
  4. Money saved – haven’t added it up yet, but it is so much cheaper to eat-in.
  5. I am finally using all those recipes I’ve been pinning and the cookbooks I’ve been ignoring over the past two years.

To cap off day one of the #cook90 challenge I raided the fridge and pantry and came up with this delicious Italian Veggie Bake – quick, easy, and kid-friendly.

dish bake

Italian Veggie Bake
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
35 minutes
Italian Veggie Bake
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. 1. Preheat the oven to 400 degrees F. Spray two baking sheets with cooking spray.
  2. 2. Slice the pepper, onion, and zucchini into 1/2 inch thick pieces. Spread out evenly on sprayed baking sheets.
  3. 3. Roast 20 minutes or until tender and starting to brown.
  4. 4. In a large bowl, toss the roasted veggies, chickpeas, and spaghetti sauce until evenly coated.
  5. 5. Spray a 8x8 casserole dish with cooking spray. Pour the tossed veggie mixture into the dish and spread out evenly. Top with mozzarella cheese.
  6. 6. Bake 10-15 minutes until the cheese is melted and browned as desired.
  7. 7. Let the dish sit for a few minutes to allow the cheese to set.
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