Best 20 Baked Vegetable Recipes

BAKED VEGETABLE TEMPURA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
• Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
• Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
• Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
• Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

BAKED VEGETABLE MEDLEY

Steps:

• Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.

BAKED VEGETABLE OMELET

Steps:

• Heat oven to 350°F.
• Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
• Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.

BAKED VEGETABLE RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
• Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

BAKED VEGETABLE BEEF STEW

Steps:

• In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly., Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture., Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally.

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
• Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.

BAKED VEGETABLE STICKS

Steps:

• Preheat the oven to 450 degrees.
• Spray a cookie sheet with non-stick spray.
• Cut the vegetables in half lengthwise and then cut each section in half crosswise.
• Cut the quaters into long strips 1/4 inch thick.
• Toss the vegetables with the olive oil.
• Mix all ofthe dry ingredients in a large bowl.
• Add a handfull of vegetables to the breadcumbs and coat with crumbs.
• Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
• Repeat until all of the vegetables are done.
• Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
• Coating should be crisp and vegetables tender.

BAKED MASHED POTATO AND VEGETABLE OMELET

Steps:

• In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm.

VEGETABLE AND FETA BAKED FRITTATA

Steps:

• Heat oven to 350°F.
• In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes.
• Season with salt and black pepper. Mix in asparagus, scallion, peas and dill.
• Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes.
• Serve immediately with turkey bacon on the side.

BAKED CHICKEN WITH CREAM CHEESE VEGETABLE TOPPING

Steps:

• Heat the oven to 425 degrees F.
• In a medium frying pan, heat the oil over moderate heat.
• Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes.
• Add the onions,carrot and zucchini, cook 2 minutes longer, drain.
• Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and dill.
• Sprinkle the chicken breasts with the remaining salt and pepper.
• Put the breasts in a roasting pan and spread them with the vegetable cream cheese.
• Bake the chicken until just done, 20 to 25 minutes.

BAKED VEGETABLE FRITTATA

Steps:

• Grease a deep 22cm round cake pan and cover the base with baking paper.
• Cut potatoes into small cubes.
• Heat the oil in a non-stick pan and add the potatoes and onion and cook for 10 minutes or until potatoes are just soft.
• Lightly steam the broccoli and peppers.
• Combine potato mixture with the broccoli and peppers and pour into the prepared pan.
• Combine all of the remaining ingredients in a bowl and pour over the vegetables in the pan.
• Bake in a moderate oven for about 45 minutes or until set and cooked.
• Stand 10 minutes before turning out of pan.
• Serve warm or at room temperature with a salad or as a side for chicken or fish.

FLUFFY BAKED EGGS WITH ROASTED-VEGETABLE HASH

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).
• Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.
• Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.
• Serve eggs with roasted vegetables spooned on top.

BAKED VEGETABLE OMELET

Steps:

• Preheat oven to 325 degrees with rack in upper third. Brush a rimmed baking sheet with oil. Line with parchment; brush parchment. Whisk eggs in a bowl until combined, then slowly whisk in flour, thyme, and salt until smooth. Pour into prepared baking sheet. Sprinkle with red onion and tuck in greens.
• Bake until puffed and golden, about 20 minutes. Serve warm or room temperature, cut into squares.

BAKED VEGETABLE MEDLEY

Steps:

• Place the cauliflower, broccoli, and carrots in a steamer basket; place in a large sauce pan over 1 inch of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp tender. Meanwhile, in a large skillet, sauté mushrooms and onions in butter until tender.
• Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 quart baking dish. Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40-45 minutes or until bubbly.

VEGETABLE-STUFFED BAKED ONIONS

Steps:

• Cut 1/2 in. off the top of each onion; trim bottom so onion sits flat. Scoop out center, leaving a 1/2-in. shell. Chop remaining onion; set aside 1/2 cup (discarding remaining onion or save for another use). Place onion shells in a Dutch oven and cover with water. Bring to a boil; reduce heat and cook for 8-10 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In same skillet, saute the chopped onion, carrots and red pepper in drippings for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and reserved bacon., Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-qt. baking dish. Pour broth over onions. Cover and bake at 350° for 45-50 minutes or until heated through.

ALL NATURAL ALOUETTE SAVORY VEGETABLE BAKED "MAC & CHEESE"

Steps:

• Preheat oven to 350 degrees F.
• Mix cooked macaroni, Alouette ® Savory Vegetable soft spreadable cheese and milk.
• Pour macaroni mixture into buttered casserole dish.
• In a separate bowl mix Parmesan , bread crumbs and parsley.
• Sprinkle on top of casserole.
• Bake in 350 degree F oven for 25 - 35 minutes until bubbly and golden brown.
• Serve as an appetizer, entree or side dish.

BAKED VEGETABLE RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix water, mushrooms, peas, rice, carrots, soy sauce, oil, and soup mix together in a baking dish.
• Bake in the preheated oven until rice and vegetables are tender, 45 to 60 minutes.

GHIVECI DE LEGUME LA CUPTOR (OVEN-BAKED VEGETABLE STEW)

Steps:

• Cut up all the vegetables into small slices or cubes. Food processor is ok to use, but don't puree the veggies. Cook in a little bit of olive oil, then put mixture in baking dish. Add 2 tablespoons of oil and the tomato paste. Then add salt, pepper, garlic, mix well, and cover the pan with tin foil. Preheat oven to 350 and bake for about 40 minutes covered. Then take off tin foil cover and bake for another 20 minutes, until veggies form a crust on top.

BAKED SWEET POTATO VEGETABLE SAMOSAS

Steps:

• Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Saute sweet potato, eggplant, and onion in hot oil until the onion is softened, 7 to 10 minutes; season with curry powder, cumin, and garam masala.
• Pour stock into the pot. Bring liquid to a simmer, reduce heat to medium-low, and cook until vegetables are completely tender, adding more broth as needed to keep mixture moist, 10 to 15 minutes. Remove pot from heat and set aside to let mixture cool completely.
• Preheat oven to 350 degrees F (175 degrees C).
• Lie each pie crust onto a lightly-floured surface. Cut each crust into 8 wedges. Spoon 2 tablespoons of the vegetable mixture into the middle of each triangle.
• Bring two corners of each triangle together, pressing the dough along the edges to seal. Bring up the last corner and seal the last edge. Arrange samosas onto a baking sheet.
• Bake in preheated oven until golden brown, about 45 minutes.

ROTI 2000 (UNLEAVENED BAKED VEGETABLE BREAD)

Steps:

• Puree the vegetables and yogurt in a blender until smooth.
• Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
• Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
• Refrigerate for a couple of hours or overnight before using.
• Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
• (Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
• Make all the patties and cover with a towel.
• Dust a flat surface with little flour.
• Roll each patty into a round 5 to 6" across, about 1/8" thick.
• Note: Roll 5 to 6'Roti' and start baking.
• With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
• Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
• Make sure that the oven stays hot; open the oven door a little if the oven turns off.
• When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
• It should become fluffy and crisp with light brown patches on both sides.
• (Do not over-brown because that makes the Roti hard.) Bake all Roti this way.
• Spread little butter on one side of each'Roti', if desired.
• Stack them and wrap in aluminum foil to keep them warm and soft.
• Serve warm.