Best 3 Garden Vegetable Bake Recipes
In the world of culinary wonders, the garden vegetable bake stands as a beacon of nutritious indulgence. Whether you are a seasoned cook or just starting your culinary journey, this dish is a celebration of nature's bounty. With its vibrant medley of colorful vegetables nestled in a creamy sauce and topped with a crispy golden crust, the garden vegetable bake is a culinary symphony that tantalizes the taste buds and nourishes the soul. As you embark on this epicurean adventure, let us guide you through a curated selection of the most delectable garden vegetable bake recipes, each with its unique blend of flavors and textures that will leave you craving for more.
Let's cook with our recipes!
GARDEN VEGETABLE BAKE
Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
- In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
- Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g
GARDEN VEGETABLE BAKE
With every spoonful of this vegetable bake, I drift back to a simpler time in my mom's garden. We weren't allowed in it unless she was with us, filling her basket with ripe tomatoes, pea pods, carrots, green onions and herbs. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 20
Steps:
- Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended., Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 540 calories, Fat 35g fat (23g saturated fat), Cholesterol 128mg cholesterol, Sodium 829mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 6g fiber), Protein 21g protein.
GARDEN VEGETABLE BAKE
Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
- In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
- Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g
Tips:
- For a crispier crust, use day-old bread instead of fresh bread.
- If you don't have fresh thyme, use 1/2 teaspoon dried thyme.
- Feel free to experiment with different vegetables. Some other good options include broccoli, cauliflower, and zucchini.
- To make the bake ahead of time, assemble the dish as directed and bake for 30 minutes. Then, let it cool completely and store it in the refrigerator for up to 3 days. When ready to serve, reheat the bake in a 350°F oven for 20-25 minutes, or until heated through.
- Serve the vegetable bake with a side salad or roasted potatoes.
Conclusion:
This easy garden vegetable bake is a delicious and healthy way to use up fresh summer vegetables. It's also a great way to get your kids to eat their vegetables! The bake is packed with flavor and nutrients, and it's sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
