Ingredients
- 1 large onion diced
- 1 large beet diced
- 2 large carrots diced
- 1 head of garlic cloves, skin removed & quartered
- 1 medium zucchini diced
- 2 tomatoes sliced
- 1 tbsp olive oil
- 1 1/2 cup bread crumbs cubed (gluten free bread welcome!)
- 3 tbsp olives finely chopped
- 1 cup chopped spinach
- salt and pepper to taste
- 3 red peppers halved
- 2 sprigs each fresh oregano & rosemary finely chopped (optional or use basil)
- 1/4 cup toasted pine nuts (optional)
Directions
- Wash and Prep veggies!
- Mix veggies with olive oil in a bowl.
- Place all veggies except tomatoes, spinach & red peppers on a tray covered in parchment or foil and roast in an oven for 30 minutes at 375 degrees. Roast tomatoes on a separate covered tray and roast for the same amount of time.
- Place roasted veggies (except tomatoes), breadcrumbs, herbs, spinach, olives, salt and pepper in a bowl and toss together.
- Stuff red peppers with veggie mixture.
- Bake in the oven for 40 minutes at 400 degrees.
- Top with a roasted tomato slice and toasted pine nuts and serve it up!
Recipe created by Amy Symington of the Toronto Vegetarian Association & Amelia Eats.
