Six Veggie Bake Recipes

SIX-VEGGIE CASSEROLE

Six-Veggie Casserole image

I like this casserole because it can be assembled ahead of time. I'm a country girl at heart. I guess I inherited that from my mom, who was raised on a farm.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 12-14 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) frozen cut green beans, thawed
2 cups sliced celery
1-1/2 cups sliced carrots
1-1/2 cups sliced onions
3/4 cup sliced green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 can (2.8 ounces) french-fried onions

Steps:

In large bowl, combine the vegetables. Add butter, tapioca, sugar, salt and pepper; mix well. Transfer to an ungreased 2-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with onions. Bake 20 minutes longer or until vegetables are tender.

Nutrition Facts :

BAKED VEGETABLES I

Baked Vegetables I image

Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

Provided by Klara Yudovich

Categories Side Dish Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
¼ cup olive oil
1 (1 ounce) package dry onion soup mix

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.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g

SIX-VEGGIE BAKE

Six-Veggie Bake image

"I altered the original recipe for this strata-like dish and replaced the sausage with fresh vegetables," writes Kate Hilts of Fairbanks, Alaska. "I can easily assemble it the night before a busy day. Then all I have to do for dinner is bake it and make a salad."

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1 loaf (1 pound) Italian bread, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped fresh mushrooms
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped green pepper
1/2 cup chopped zucchini
2 green onions, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup fat-free milk
1 cup egg substitute
1 teaspoon salt-free seasoning blend
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 10 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray. , In a small bowl, combine the milk, egg substitute, seasoning blend and pepper; pour over the vegetable mixture. Cover and refrigerate for 2 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 425° for 15 minutes. Uncover; bake 15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 128 calories, Fat 3g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 292mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

PARMESAN HARVEST VEGGIE BAKE RECIPE

Parmesan Harvest Veggie Bake Recipe image

This Parmesan Harvest Veggie Bake is so easy to make and full of flavor.

Provided by Kendra Murdock

Categories Side Dish

Time 40m

Number Of Ingredients 7

Ingredients

2 small zucchini
2 small yellow squash
3 tomatoes
1 Tablespoon olive oil
¾ cup parmesan cheese
2 teaspoons garlic salt
½ teaspoon black pepper

Steps:

Preheat oven to 350 degrees.
Cut zucchinis, yellow squash, and tomatoes into thin slices.
Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.

Nutrition Facts : Calories 94 kcal, Carbohydrate 5 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 982 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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