I wanted to share with you one of the recipes from my new Vegan and Vegetarian Paleo recipe ebook. Whilst Vegetarian and Paleo might not seem to naturally go together, by avoiding grains – and making sure you get some good legume-free protein into your diet, it is possible to follow a Vegetarian Paleo diet.
My Paleo Vegetarian and Vegan recipe book shows how to transition into Paleo and is packed with recipes for grain, legume and dairy free recipes. Recipes demonstrate good Paleo protein sources and there are also plenty of Vegan options (i.e. no eggs or dairy). For those looking for a gradual transition into full Paleo, the book also details how to properly prepare grains and legumes, for those who aren’t ready to give them up on day one.
If you’re interested in the recipe ebook, you can find it here.
This recipe is a vegetable bake, full of flavours. Whether you’re vegetarian or not, this makes a great Paleo dinner!
Vegetable Bake Ingredients:
- 1 large eggplant (about 500 g or 1lb), trimmed & sliced in 1 cm thick rounds
- 2 large zucchini (about 500 g or 1lb), sliced lengthways in ½ cm thick strips
- olive oil, to brush
- 2 red capsicum (bell pepper)
- 2 tbsp olive oil
- 2 onions, halved & sliced
- 4 cloves garlic, chopped
- 1 x 400g (or 1lb) tin chopped tomatoes
- 1 cup basil leaves, torn
- ½ cup pitted black olives
- ½ cup semi-sundried tomatoes in olive oil*
- handful baby basil leaves, to serve
- sea salt & freshly ground black pepper
* If you can’t find them in 100 % olive oil reconstitute sundried tomatoes in olive oil (to cover) with a clove or 2 of smashed garlic and a sprig of oregano.
Vegetable Bake How To:
Preheat oven 180ºC (350ºF) and put the racks in the top and bottom thirds. Prepare 2 slide trays with baking paper and arrange the eggplant on one and the zucchini on the other in a single layer. Brush liberally with olive oil, season, add the capsicums to the tray and bake for 30 minutes. Remove. Place the capsicums (bell peppers) in a plastic bag and tie shut. Sweat for at least 20 minutes before roughly peeling them (the skin will slip off easily), tearing into quarters and discarding the seeds and stalk.
Meanwhile, heat the olive oil in a medium saucepan over a medium heat. Add the onions and sauté, covered, for 10 minutes, or until they’re very soft. Remove the lid, add the garlic and stir for a minute then add the tomatoes and basil with some seasoning. Cover, adjust the heat to keep the tomatoes at a steady simmer and cook for 15 minutes. Remove from the heat and stir in the olives.
Grease a 20 cm2 (8 inches) dish. Arrange the eggplant in one even layer over the base (you can squish them a bit) then spread a quarter of a cup of the tomato sauce over the top. Next, arrange the capsicum (bell pepper) in a single layer, then the zucchini. Spread the remaining tomato sauce over this then arrange the semi-sundried tomatoes on top. Cover with foil and bake for 30 minutes then uncover and bake for a further 15 minutes. Allow to sit for 15 minutes out of the oven in a warm place.
Serve warm, garnished with baby basil leaves and accompanied by a green salad.