Dinner Vegetables Baked on a Baking (Pizza) Stone

Prep Time
Cook Time
1h 20m
Ready In

"I find that doing your veggies on a baking stone gives them a rich mellow flavor. I managed to fit all these veggies on a 15" stone to make two servings. I do Sweet potato wedges but only need about 20 minutes. The mushrooms are heavenly and are done when they start to sweat. I would not recommend doing broccoli, cauliflower or marinated veggies on the stone, you msy dry spice combos or a sprinkle of salad dressing. It is great preparing your veggies in advance and just have your final cooking step left to do and all on one stone. Pre-cook your parsnips and carrots until they are half cooked. "

Original recipe yields 2 servings


  • Serving Size: 1 (916.4 g)
  • Calories 200.2
  • Total Fat - 6.2 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 30.2 mg
  • Sodium - 403.6 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 6.3 g
  • Sugars - 12.9 g
  • Protein - 18 g
  • Calcium - 125.7 mg
  • Iron - 2.9 mg
  • Vitamin C - 27.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375f

Step 2

Have baking stone at room temperature, cover with parchment paper

Step 3

Place your potatoes on the stone and set it in the oven for 15 minutes then add the onions sprinkled with balsamic, garlic sprinkled with olive oil, carrots and parsnips

Step 4

After a further 20 minutes turn your veggies over, add mushrooms Bake for a further 25 minutes they should all be cooked to perfection. The exact timing will be determined by the size of your veggies

Tips & Variations

No special items needed.