This Easy Southwestern Vegetable Bake contains six different veggies with a cheesy topping made with our organic Taco Seasoning.
The first layer consists of chopped onions and red bell peppers cooked until their soft, and then thin slices of eggplant, zucchini, and tomato. Lastly, cheese is mixed with our Taco Seasoning to add a little flair to it all.
I never thought I’d like all of those vegetables baked together, but let me tell you what – it is DELICIOUS. It’s also a nice way to load up on vegetables and use our Taco Seasoning for something other than tacos.
Try pairing this with our Southwestern Roasted Baby Potatoes.
Easy Southwestern Vegetable Bake
- 2 Tbsp plus 1 tsp coconut oil, melted
- 1 medium white onion, chopped
- 1 organic red bell pepper, chopped
- 1 tsp Taco Seasoning
- 1 long organic eggplant, 1/2lb approximately, sliced thin (see Cook’s note)
- 1 organic zucchini, 1/2lb approximately, sliced thin
- 1 medium organic plum (or roma) tomatoes, sliced thin
- 1 1/2 tsp coconut oil, melted
- 1/4 tsp unrefined sea salt
- 1/2 tsp Taco Seasoning
- 4oz. organic Mexican cheese, shredded
Preheat oven to 350 degrees. Grease 8×10 baking dish with 1 tsp coconut oil.
Saute onions in a large pan on medium heat for about 10 minutes, or until they start to brown. Add red bell peppers and Taco Seasoning to onions, cook for another 5 minutes or until they start to soften. Place the onion and pepper mixture in the bottom of the greased baking dish.
Arrange sliced eggplant, zucchini, and tomoatoes, alternating on the bed of onion/bell pepper mix. Make sure to fan the veggies out so they cover the onion/bell pepper mixture and fills the baking dish.
For the topping: Combine coconut oil, unrefined sea salt, Taco Seasoning, and shredded Mexican cheese. Sprinkle over the top of the veggies.
Cover with foil (carefully placing the foil so it doesn’t touch any of the food) and bake for 40-45 minutes or until veggies soften and cheese is melted. If you would like a browned topping, place under the broiler for 5 minutes or so.
Cook’s note: If long eggplant (fairytale or Japanese) aren’t available you can use the common larger eggplant and cut the slices in half.