This dinner happened by accident. It was a concoction of reduced-price veggies and a manager's special kielbasa (read: items that better be used today). It turned out to be a balanced marriage of fresh summer flavors and comforting cool-weather foods. It was so easy. And inexpensive. And pretty. And all it left was a single dish plus a cutting board and knife to clean.
I layered the following ingredients in a 9x13 glass baking dish, covered with foil, and baked at 400 degrees for 50 minutes.
2 large potatoes, cubed
3 small zucchinis, sliced
3 medium carrots, sliced
1 1/2 cups mushroom caps and stems
1 kielbasa, sliced
1/2 a purple onion, sliced in rings
drizzle of olive oil
generous sprinkle of Italian seasoning
light sprinkle of kosher salt
I called it "Baked September" because it felt like a bridge between summer and fall, much like our September seems to be. I offered a salad and some sliced tomatoes on the side, but no one took me up on it. We all just got second helpings of this instead.