The vegetable dish you definitely didn’t know you were waiting for, but definitely can’t live without now. This delicious savory tray bake is a use what you have in the fridge and pantry type of recipe. I’ll tell you what I used and the changes I might’ve made, but use what you’ve got. It’ll be delicious and filling either way.

Ingredients

For the scones

• 2 cups flour
• 1 tbsp sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup milk
• 3 tbsp butter
• 1/3 cup cheddar cheese
• 1 tbsp. rosemary, chopped
• egg wash: 1 egg plus 1 tbsp water

For the vegetable mixture

• 1 can Navy beans
• 1 can diced tomatoes
• 1 cup beef stock
• 2 Roma tomatoes, diced
• 1 zucchini squash, diced
• 1/2 onion, diced
• 2 tbsp. Olive oil
• 2 garlic cloves, minced
• 1 tsp. Garlic powder
• 1 tsp. Onion powder
• Salt/pepper

Directions

1. Preheat oven to 400 degrees.
2. In a medium size pot on medium high heat put olive oil and diced onion. Cook till onion is slightly colored. It’ll take about 5 minutes.
3. Add garlic and cook another 3 minutes. Add Roma tomatoes and cook about 3 minutes. You just want to release some of the moisture in the tomatoes but not really cook them very hard.
4. Add beans, stock, can of tomatoes, zucchini and dry spices and cook about 5 minutes.
5. Place your vegetable mixture in a 13×9 glass casserole dish.
6. Combine all your scone ingredients in a medium size mixing bowl and mix until it becomes a slightly dry dough.
7. Lightly flour your work surface and turn out your dough. Knead gently until it comes together.
8. Cut into about 10 small scones and place on top of your vegetable mixture.
9. Egg wash all your scones so the tops will brown nicely.
10. Bake for 15 minutes.