Bakedmixedvegetables Recipes

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.

ROASTED MIXED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
• Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.

BAKED MIXED VEGETABLES

Steps:

• Heat 2 tblsps of butter in a saucepan.
• Add flour and stir till bubbly.
• Remove from fire and add milk all at once, stirring quickly with a wire whisk so that no lumps form.
• Return to fire and bring to a boil, stirring all the time.
• When the sauce thickens, remove from fire.
• Add 1/2 cup cheese, save the other half for topping.
• Cool slightly, add salt, pepper, lemon juice and sugar.
• Add cream (if using).
• Mix well.
• Put all the vegetables in an oven proof dish and pour the sauce over it.
• Stir lightly to coat the vegetables.
• Top with reserved cheese and dot with 1 tsp butter.
• Bake in a hot oven for 20 mins, finishing off under the grill for 5 mins, till the top is golden brown.

BAKED MIXED VEGETABLES

Steps:

• In a large bowl, combine the potatoes, carrots, zucchini, onions and red peppers. Add the oil, garlic, tarragon, thyme, salt and pepper; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes., Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally.

BAKED VEGETABLE RATATOUILLE

Steps:

• Place all vegetables in an ovenproof dish.
• Drizzle with olive oil and sprinkle with garlic powder & Italian Herbs, mix well to coat vegetables.
• Bake at 170.c for approx 1 hour until vegetables are tender, check after 1/2 hour and stir to ensure even browning.
• If your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking.

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.

ROASTED MIXED VEGETABLES

Steps:

• Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.

BAKED MIXED VEGETABLES

Steps:

• Wash,cut Mixed vegetable(any according to your liking)steam them (or boil them partially)
• Dry roast bay leaves,cinnamon,black peppar,cloves(optional),cumin seeds,methi seeds & coriander seeds
• Dry roast the lentils,ground both the spices & lentils into a dry powder.
• Mix little red chili powder, cumin & black pepper powder in a cup of curd
• Add green chilli,garlic paste & curry leaves chopped very finely into the curd & 1 tbsp of tomato puree(optional very little ginger paste )
• Marinate the steamed vegetables with the curd, turmeric,red chilli &c oriander powder.
• Wash & Cut onions, garlic,few coriander & mint leaves mix it in with the vegetables.Leave aside.
• Pre-heat oven at 200degrees F for 45 minutes
• Heat 1 tbsp of preferably Olive oil,roast very few finely chopped onions & tomatoes,coriander leaves.add in powdered mustard seeds, & all the roasted spices,a pinch of asafetida(hing),
• Mix in this thick gravy to the marinated vegetables,add fresh lime juice(optional), 1 tbsp of olive oil (any other oil will do)
• Spread this vegetable mix on a wide & deep pan & bake at 200 degrees F for 30 minutes,atleast