Herbed Vegetable Bake Recipes

HERBED HARVEST VEGETABLE CASSEROLE

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

CREAMY HERBED VEGETABLES

Steps:

• Heat oven to 375°. Grease square pan, 8x8x2 inches.
• Cook vegetables in saucepan as directed on package; drain. Spread vegetables in pan.
• Melt margarine in same saucepan over medium heat. Stir in flour. Gradually stir in milk. Heat to boiling, stirring constantly; remove from heat. Stir in cottage cheese, marjoram, salt and pepper. Spread sauce over vegetables. Sprinkle with cracker crumbs.
• Bake uncovered 20 to 25 minutes or until bubbly around edges and crumbs are light brown.

HERB ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
• Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

HERBED VEGETABLE BAKE

Steps:

• Place the vegetables in a 9-in. square baking dish coated with nonstick cooking spray. Sprinkle with Italian seasoning, basil, garlic salt and water. Dot with margarine. Cover and bake at 450 degrees F for 20-25 minutes or until vegetables are tender.

HERBED VEGETABLE BAKE

Steps:

• Place the vegetables in a 9-in. square baking dish coated with nonstick cooking spray. Sprinkle with Italian seasoning, basil, garlic salt and water. Dot with margarine. Cover and bake at 450 degrees F for 20-25 minutes or until vegetables are tender.

HERBED BEEF VEGETABLE CASSEROLE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
• Place the chicken breasts in the middle section of the baking sheet.
• Drizzle the veggies and chicken with the oil.
• Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
• Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
• Allow the chicken to rest for 5 minutes before slicing.
• Place the chicken breast on a plate with portions of the roasted veggies and serve.
• Enjoy!

HERBED VEGETABLE BAKE

Steps:

• Heat oven to 400º. Arrange broccoli along one long side of ungreased.
• rectangular baking dish, 13 × 9 × 2 inches. Arrange cauliflower along.
• other side of dish. Arrange carrots down center between broccoli and.
• cauliflower. Drizzle with margarine. Sprinkle with salt, pepper, basil,.
• tarragon and garlic. Arrange onions evenly over top.
• Cover with aluminum foil and bake about 30 minutes or until vegetables are.
• crisp-tender.