Vegetable Bake Recipes

VEGETABLE BAKE

Steps:

• In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

OVEN BAKED VEGETABLES

Steps:

• Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned.
• When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes.

BAKED VEGETABLES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
• Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
• Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

MIXED VEGETABLE BAKE

Steps:

• In a large bowl, combine the mixed vegetables, water chestnuts, celery, onion and mayonnaise. Stir in cheese. , Transfer to a greased shallow 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over vegetables. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

GARDEN VEGETABLE BAKE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
• In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

MIXED VEGETABLE BAKE

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
• Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
• Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
• Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
• In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
• Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
• Add the sliced veggies to the batter and stir well until the slices are well-coated.
• Add half of the vegetables slices to the prepared pan and flatten with a spoon.
• Sprinkle the cheese over the vegetables.
• Top with the rest of the vegetables and cover the pan with aluminum foil.
• Bake for about 1½ hours, until the vegetables are fully cooked and tender.
• Let cool for at least 10 minutes, and release the springform, slice, and serve.
• Enjoy!