Vegetablebake 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.

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.

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.

VEGETABLE BAKE

Steps:

• Slice carrots diagonally (Circles on an angle) ¼ inch thick.
• Cut off broccoli stems and peel the steams smooth.
• Cut the stems into thick circles, slice large broccoli flowerettes in half lengthwise through steams.
• Break cauliflower into flowerettes - cut large ones lengthwise through steams.
• Arrange Carrots, broccoli steams and cauliflowerettes in a steamer and steam over boiling water for 9 minutes or until tender.
• For Sauce: Melt butter in a pan over medium heat, stir in flour and blend until smooth.
• Gradually add in the milk.
• Cook - stirring constantly until smoothly thickened.
• Stir in Mustard, Salt, Pepper, Cheese, and parsley.
• Pour half the sauce into a 3 Quart casserole dish.
• Add cooked vegetables; mix gently then top with remaining sauce and gently mix again.
• Cover and refrigerate until ready to bake.
• Topping: For topping combine all ingredients except parsley.
• Before baking - Sprinkle with topping and bake covered at 325º F for approximately 1 hour or until hot and bubbly in the center.
• Sprinkle with chopped parsley.

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!