Sunday Dinner Veggies on a Baking Stone

"I find that doing your veggies on a baking stone gives then a rich mellow flavor. The number of veggies you do, of course, depends on how many servings you need. I manage to fit all these veggies on a 15" stone to do two servings. Sweet potato wedges are wonderful 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, however you can add a sprinkle of something or dry spice combos. It is great preparing your veggies in advance and just have your final cooking step left to do and all on one stone."
photo by Bergy photo by Bergy
photo by Bergy
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by PalatablePastime photo by PalatablePastime
photo by Derf2440 photo by Derf2440
Ready In:
1hr 20mins


  • 2 medium potatoes, peeled & cut in half
  • 4 medium carrots, peeled and half cooked
  • 2 parsnips, peeled, half cooked, cut in half
  • 2 medium onions, peeled, cross cut on top, sprinkled with a bit of balsamic vinegar
  • 1 head garlic, outer skin removed, sprinkled with olive oil on top
  • 6 large mushrooms, cleaned (or any combination of veggies that you want, however root veggies are best, broccoli etc. do not len)
  • salt & pepper


  • If you are using a veggie that will discolor (potatoes) put them in a bowl and cover with water.
  • Heat oven to 375 and allow approx 45- 50 minutes for the veggies to cook.
  • Put a piece of bakers paper on your room temperature baking stone (set in it's rack).
  • Place potatoes on the stone and put in the oven.
  • Next after about 15 minutes put the onions, carrots& parsnips in the oven.
  • Also put in your garlic (cover the garlic with a clay garlic cooker lid if you have one, if not leave it open).
  • When you feel they are half done turn the veggies.
  • Finally 10 minutes before serving put in the mushrooms.
  • Depending on the size of the veggies and how crisp you like them will determine your exact timing.

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  1. a great way to prepare baked veggies!! these were sooo delicious, just did potatoes cut in half, carrots, red onions, garlic and mushrooms whole. Used a tiny bit of oil and some balsamic vinegar over the garlic, onions and mushrooms, yum yum!! We will be making these often. — Nov 8, 2004, UPDATE: Did these again for sunday dinner to go with pot roast, oh boy were they good, did parsnips, carrots, rutabega and potatoes this time, it sure brings out the sweetness in the veggies; love'em!! thanks again Bergy, am sooo happy I bought the stone!!
  2. These are great! I put my garlic in just a few minutes earlier (since I like it nicely done) and at the end of the cooking time, the garlic was done perfectly although I found I needed to cook the parsnips and potatoes just a bit extra, so next time I will add those just a little early when I put the garlic in. I like this served with a little grated horseradish on the side for extra flavor. Thanks for posting!


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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