Garlic Mushrooms, Peppers and Zucchini

I’m always looking for an excuse to eat more veggies. And I’m experimenting lately with not frying things.

These mushrooms, peppers and zucchini with garlic, tamari, and olive oil are baked at a super low oven temperature or in a dehydrator. This retains more of the freshness and nutrients of the vegetables, while still creating the feeling of a warm, satisfying side dish.

I ended up serving them over linguine all’assassina (a dish where you cook the pasta right in the tomato sauce instead of in water) with some chopped local tatsoi greens thrown in at the end.

May your day bring fun new experiments and a lightness of being.


  • 1 Tbsp olive oil
  • 2 Tbsp tamari
  • 2 cloves garlic, minced or 1 Tbsp garlic granules
  • 12 cremini mushrooms, sliced
  • 4 mini bell peppers, chopped
  • 1 zucchini, chopped


Mix all the ingredients together and spread them on a baking sheet or dehydrator tray lined with parchment or a silicone mat.

Bake at your oven’s lowest setting (around 180F) or in the dehydrator at 165F for about 2 hours.

Enjoy your garlicky veggies in a bowl as their own dish or serve them over pasta with your favorite tomato sauce.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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