Winter veggie and bean bake

Any root vegetables in needed amounts
Favourite canned or pre-cooked beans in needed amounts
Favourite vinaigrette dressing (bottled or homemade)
Dried or fresh, chopped parsley
Parmesan cheese if desired

Chop veggies to bite-size, and drain beans.

Combine in baking pan or casserole dish and toss with enough dressing to coat, and sprinkle with cheese.

Bake in 350* oven for about 45 minutes, or until vegetables are cooked through.

Toss with parsley and a bit more dressing if dry, and have pepper and parmesan on the table.

Notes:

For our family of six, we use 10 potatoes (white, sweet or a mix), 5-6 carrots, an onion or two and two cans of beans (usually one of chick peas and one mixed) and an oganic balsamic vinaigrette.

I sometimes add some chopped red and green peppers 1/2 way through baking

*Delicious* warmed up for lunch the next day!

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