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5 from 3 votes

Baked Autumn Veggighetti

Colorful, delicious and healthy with a beautiful mixture of ingredients, this Baked Autumn Veggighetti is a recipe you want to have on hand!
Prep Time10 minutes
Cook Time30 minutes
Passive time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Vegetables & Sides
Cuisine: Canadian
Keyword Casserole, Gluten Free, Healthy, Kids Recipes, Low Sodium/No Sodium, One Pot Meals, Vegan & Vegetarian

Ingredients

  • 1 small white sweet potato, peeled and cut into spirals
  • 1 large carrot, peeled and cut into spirals
  • 1 large zucchini, washed and cut into spirals
  • 2 tbsp. olive oil, or as needed tips & tricks
  • 2 tbsp. butter, cut into small pieces
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 2 tsp. lemon zest, or to taste
  • 1/4 tsp. smoked paprika, or to taste
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

  • Preheat to 400ºF and lightly greased a 3-quart baking dish; set aside.
  • Transfer the spiralized vegetables to a large bowl. Add olive oil, butter, lemon juice, lemon zest, smoked paprika, salt and black pepper. Gently toss the ingredients together until combined and well coated with oil. If there’s not enough olive oil, just add a little bit more.
  • Transfer the mixture to the prepared baking dish and spread it out evenly.
  • Place the dish into the preheated oven and bake for 30 minutes. Every 10 minutes, take it out and quickly toss the vegetable mixture. Return it to the oven for another 10 minutes before tossing again.
  • When the cooking time is up, remove from the heat, toss the Veggighetti one more time then sprinkle with fresh chopped parsley and serve immediately.