Recipe: Rustic Italian Vegetable Bake

Continuing to crave healthy yet hearty dishes, Jess Rogers, of The Blonde Shallot, has graciously shared another delicious recipe with us for this month’s recipe feature. We are loving this Rustic Italian Vegetable Bake recipe; hearty enough for a main dish or perfect for pairing with a larger meal as a side. This dish is a great addition to weekly meals.

Recipe

Vegetable Bake shown in T&C Mercantile white lidded ceramic bakers with wood & stainless cheese grater.

Spice Blend:

  • 2 Tablespoon Granulated Garlic
  • 2 Tablespoon Granulated Onion
  • 2 Teaspoon Kosher Salt
  • 1 packet Good Seasons Italian Dressing Mix
  • 2 Tablespoon Herbs de Provence
  • 2 Tablespoon Fennel Seeds

Ingredients:

  • 2 zucchini, sliced in ½ inch rounds
  • 2 yellow squash, sliced in ½ inch rounds
  • 4 red bliss potatoes, scrubbed and sliced in ½ inch rounds
  • 1 jar roasted red peppers, roughly chopped
  • 2 tomatoes, diced and excess liquid drained
  • 1 can cannellini beans, drained and rinsed
  • 1 can Gluten Free Panko
  • Olive oil
  • Flat Leaf Parsley

Directions:

Mix all spice blend ingredients together thoroughly and set aside.

Coat potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt and a little freshly ground pepper. Lay out on a baking sheet (does not need to be single layer) and bake at 400 for 30 minutes till nicely browned. *does not need to develop a dark brown finish.

Set aside and allow potatoes to cool, this step can be done ahead of time.

Combine zucchini and squash in a large bowl. Drizzle with ¼ cup olive oil, and ½ cup of spice mixture. Mix well and massage the oil and spices into all slices to evenly coat everything. Add to the cooled potatoes, cannellini beans, roasted red peppers, and tomatoes, Mix gently with your hands.

Line 2 baking trays with foil. Spray foil, and dump half of mixture onto each tray and spread out evenly. Again, this does not need to be an even layer. Sprinkle half can of GF panko crumbs on each sheet, spray with cooking spray, and give it a light, even drizzle of olive oil.

Bake 400 for 30-35 minutes until panko is golden.

Garnish with chopped parsley or add freshly grated cheese for a little extra deliciousness.

Let The Blonde Shallot Cook for You

We are so grateful to Jess for sharing her delicious recipes with us. We encourage you to check out The Blonde Shallot for your next meal, visit their website to ” order for pick up or delivery  and follow their Instagram for updates to their market selections.

Location: 471 Prospect Avenue, Little Silver, NJ

Contact: 732.383.5302

Please make sure you check out a few other recipes we have shared from Jess’s kitchen: Jess’s Skinny Minnie Vegetable Soup and Chicken Enchiladas Verde.

The Blonde Shallot as seen in The Scout Guide Two Rivers and The Shore

For the current issue of The Scout Guide Two Rivers and The Shore, T&C Mercantile had the pleasure of featuring some of our tableware collection items displayed in the image above. 

Share with us

If you make this recipe we would love for you to share it with us! Tag us on Facebook or Instagram and let us know what you think! #cookinwithtckb

Shop our online collection or visit us to shop the look and our full collection of homewares.

Eat Well: Jess’s Skinny Minnie Vegetable Soup

We had an overwhelming response to The Blonde Shallot’s Chicken Enchilada Verde recipe. We reached out to see if owner, Jess Rodgers, would share more goodness from her kitchen. In the spirit of our January focus on wellness and starting the year off right, she is sharing a healthy soup recipe that is sure to warm you up and have you feeling great from the inside out.

WHITE BAKERS, BRASS LADDLE, AND HANDMADE SOUP BOWLS AVAILABLE THROUGH T&C MERCANTILE

Skinny Minnie Vegetable Soup Ingredients

  • 4 carrots, sliced thin
  • 6 stalks celery, sliced thin
  • 2 yellow onions, diced
  • 4 cloves garlic, minced
  • 1 head broccoli, cut into small florets
  • 1 bag chopped kale
  • 2 cans diced tomatoes
  • 2 zucchini, diced
  • 2 cans cannellini beans
  • (4) 32oz containers Vegetable Broth
  • 2 teaspoon white wine vinegar
  • ½ bottle red or white wine
  • Salt & Pepper to Taste
  • 2 tsp. Italian Seasoning
  • Vegetable Broth

Directions

Bring a small pot of water to boil. Drop broccoli in boiling water and blanch for 3 minutes. Drain and rinse thoroughly with cold water. Set aside.

Warm ¼ cup olive oil over medium heat. Add carrot, celery and onion and sautee until crisp-tender. Add salt, pepper, Italian Seasoning, and stir well. Add zucchini and garlic, sauté for an additional 5 minutes. Deglaze with 2 cups wine, and stir up any pieces stuck to bottom of pan. Boil wine down for about 5 minutes. Add vegetable broth, cannellini beans, chopped tomatoes and white wine vinegar. Bring to a simmer, turn down to medium-low and let flavors meld for about 20 minutes.


Take pot off heat and add in kale, stirring well to make sure it all wilts down. Once kale is wilted down, add broccoli. Sample for seasoning and add salt & pepper as needed.

If you prefer a tangier flavor, add another teaspoon white wine vinegar. This is also lovely served with shaved parmesan on top.

Want more Blonde Shallot?

IMAGE: AS SEEN IN THE SCOUT GUIDE TWO RIVERS AND THE SHORE

Jessica Rogers is the owner and mastermind behind the The Blonde Shallot eatery, located in Little Silver, New Jersey. The Blonde Shallot offers seasonal staple dishes and weekly specials, so there is always something new to taste. Stop by or order online to pick up your next meal. We know you will love it!

Shop the Look

For the current issue of The Scout Guide Two Rivers and The Shore, we had the pleasure of featuring some of our tableware collection items displayed in the image above. Shop our online collection or visit us to shop the look and our full collection of homewares.