Colorful Vegetable Bake Recipes

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COLORFUL VEGETABLE BAKE



Colorful Vegetable Bake image

"My sister gave me the recipe for this side dish years ago, and it's become a favorite in our household," writes Betty Brown from Buckley, Washington. Chock-full of colorful veggies, it's delicious and feeds a crowd.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

3 cups frozen cut green beans, thawed and drained
2 medium green peppers, chopped
6 plum tomatoes, chopped and seeded
2 to 3 cups shredded cheddar cheese
3 cups chopped zucchini
1 cup biscuit/baking mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 large eggs, lightly beaten
1 cup 2% milk

Steps:

  • Place beans and peppers in a greased 13x9-in. baking dish. Layer with tomatoes, cheese and zucchini. In a large bowl, combine the biscuit mix, salt, cayenne, eggs and milk just until moistened. Pour over the vegetables., Bake, uncovered, at 350° for 55-60 minutes or until puffed and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 400mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

MIXED VEGETABLE BAKE



Mixed Vegetable Bake image

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 11

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

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.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

CHEESY VEGETABLE BAKE



Cheesy Vegetable Bake image

This Cheesy Vegetable Bake casserole has 7 grams of protein and only 4 grams of fat per serving, making it an ideal side dish for any dinner. Using reduced-fat cheeses lowers the fat content of this recipe but does not compromise flavor.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Winter Dinner Recipes

Time 1h20m

Number Of Ingredients 11

Nonstick cooking spray
2 (16 ounce) packages frozen broccoli, cauliflower and carrots, thawed and rinsed (see Tip)
1 (12 ounce) can evaporated fat-free milk
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cloves garlic, minced
¼ teaspoon black pepper
¾ cup shredded reduced-fat cheddar cheese (3 ounces)
½ (8 ounce) package reduced-fat cream cheese (Neufchatel), cut up and softened
⅔ cup soft whole-wheat bread crumbs (1 slice)
2 tablespoons snipped fresh parsley and/or snipped fresh basil

Steps:

  • Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
  • In a medium saucepan, whisk together evaporated milk, onion, flour, garlic and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.
  • Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.
  • Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 9.9 g, Cholesterol 13.2 mg, Fat 3.8 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 162.7 mg, Sugar 5.6 g

HAM AND CHEESE PASTA BAKE



Ham and Cheese Pasta Bake image

Ham and vegetable pasta bake with lots of cheese, easy to make, and bound to make your children (and everyone else) happy!

Provided by Adina

Categories     Pasta and Rice

Time 1h10m

Number Of Ingredients 19

8.8 oz pasta
1 small red bell pepper (or ½ large one)
1 small yellow or green bell pepper (or ½ large one)
1 small carrot
3 green onions
10 cherry tomatoes
1/2 cup canned corn (drained)
1/2 cup frozen peas
3.5 oz cooked ham or bacon cubes
2 eggs
1 cup milk
1 teaspoon Dijon mustard
2 garlic cloves
1 teaspoon dried oregano
½ teaspoon dried thyme
3/4 cup grated cheese (See note)
1 pinch freshly grated nutmeg
1/2 teaspoon fine sea salt (or Kosher, more or less to taste)
1/8 teaspoon black pepper

Steps:

  • Cook the pasta according to the packet's instructions. Drain well. In the meantime, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Prepare vegetables: Clean and chop the bell peppers, green onions (reserve 1 tablespoon greens for sprinkling on the pasta bake at the end), carrot, cherry tomatoes into small pieces. Drain the corn. Mix the vegetables, ham or bacon, and pasta in the pot you used to cook the pasta.
  • Make the sauce: Mix the eggs, milk, mustard, grated garlic, and dried herbs. Adjust the taste with salt, pepper, and nutmeg. Pour this mixture over the noodles and vegetables and stir. Mix in half of the cheese. Transfer to a lightly buttered baking dish.
  • Bake: Sprinkle the remaining cheese on top and bake for about 30 minutes until the cheese is golden.
  • Rest: Remove from the oven, let stand for 5 minutes, sprinkle with the remaining green onions and serve with a green salad.

Nutrition Facts : ServingSize 1 /6 of the dish, Calories 273 kcal, Carbohydrate 24 g, Protein 17 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 781 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g

COLORFUL VEGETABLE CASSEROLE



Colorful Vegetable Casserole image

With its eye-opening zippy flavor, horseradish gives this vegetable casserole a "root" awakening.-Precious Owens, Elizabethtown, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12-14 servings.

Number Of Ingredients 11

3 cups fresh cauliflowerets
3 cups sliced carrots
3 cups fresh broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon paprika

Steps:

  • In a large saucepan; add 1 in. water. Add cauliflower and carrots. Bring to a boil. Reduce heat; cover and simmer for 4-8 minutes. Add broccoli; cook 4-6 minutes longer or until all the vegetables are crisp-tender. Drain., In a small bowl, combine the mayonnaise, onion, horseradish, salt and pepper. Add vegetables; toss to coat., Pour into a greased 2-qt. baking dish. In a small bowl, combine the bread crumbs, butter and paprika until crumbly; sprinkle over vegetables. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 162 calories, Fat 15g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 196mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

OVEN ROASTED ROOT VEGETABLES



Oven Roasted Root Vegetables image

Healthy and delicious Oven Roasted Root Vegetables. Easy and colorful vegetable side dish. Vegan, gluten free, parve, kosher.

Provided by Tori Avey

Categories     Side Dish

Time 1h30m

Number Of Ingredients 13

1 lb yams ((orange sweet potatoes) - 2 small or one large, peeled)
3/4 lb red potatoes (scrubbed clean, peel on)
1/2 lb beets ((red or golden), trimmed and scrubbed clean)
1/2 lb large carrots (peeled and halved lengthwise)
1 parsnip (medium sized (4-5 oz), peeled and halved lengthwise)
1/2 red onion (peeled)
6 whole garlic cloves (large sized)
1/4 cup extra virgin olive oil (divided)
2 tbsp fresh thyme leaves ((or 2 tsp dried thyme))
5 sprigs fresh rosemary ((or 3 tsp dried rosemary))
1 tsp ground cumin ((can be omitted for Ashkenazi Passover))
1 tsp kosher salt (or more to taste)
1/4 tsp black pepper (or more to taste)

Steps:

  • Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
  • Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
  • Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.

Nutrition Facts : Calories 272 kcal, Carbohydrate 45 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 465 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

COLORFUL VEGGIE BAKE



Colorful Veggie Bake image

It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado

Provided by Allrecipes Member

Time 45m

Yield 8

Number Of Ingredients 4

2 (16 ounce) packages frozen California blend vegetables, thawed
8 ounces process cheese (eg. Velveeta), cubed
6 tablespoons butter, divided
½ cup crushed butter-flavored crackers

Steps:

  • Prepare vegetables according to package directions; drain. Place half in an ungreased 11-in. x 7-in. x 2-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers.
  • Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325 degrees F for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.8 g, Cholesterol 34.6 mg, Fat 13.2 g, Fiber 4.6 g, Protein 9.6 g, SaturatedFat 7.8 g, Sodium 593.1 mg, Sugar 2.6 g

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