#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
Servings Prep Time
6servings 10minutes
Cook Time
35minutes
Servings Prep Time
6servings 10minutes
Cook Time
35minutes
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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