baked vegetables

A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.

Classic Ratatouille

olive oil

yellow onions, sliced

garlic, roughly chopped

tomatoes,

zucchini,

eggplant, stemmed, sliced

yellow pepper, sliced

green pepper, sliced

thyme

dill

oregano leaves (or 1 teaspoon dried)

basil leaves, chopped (or 1 teaspoon dried)

Preheat oven to 400 degrees. Brush olive oil...

Preheat oven to 400 degrees. Brush olive oil onto a baking pan, set aside.

Add the onion, garlic, tomatoes, zucchini, eggplant, and...

Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.

Layer the vegetables into the pan; cover tightly...

Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.

Remove from the oven; sprinkle with fresh herbs...

Remove from the oven; sprinkle with fresh herbs and serve immediately. It is excellent as a side dish tossed with pasta or served on toasted slices of french bread. Add some ground meat for additional protein if you'd like.

Roasted vegetables and feta make the perfect vegetarian side-dish at a summer BBQ or in the middle of winter by the crackling fire. This recipe is easy because everything gets baked together on a single sheet-pan. Beautiful, simple, and wholesome.

Roasted Vegetables & Feta

Bunch

Pint Grape tomatoes, halved (~2 cups)

onion,

Lemon, 1/2

Olive oil

Ground cumin

Red pepper flakes

Salt

Pepper

basil (or other fresh herbs)

Position the oven rack to the lower third. Heat the oven to 400F degrees.

On a cookie sheet, place the broccolini, tomatoes, onion, and lemon. Drizzle with olive oil and toss to coat. Sprinkle the cumin, pepper flakes, salt, and pepper and toss again. Place the feta pieces amongst the vegetables.

Bake for 15-20 minutes, or until the vegetable stems can be pierced easily with a fork and the tomatoes are wrinkled.

Drizzle with extra olive oil and sprinkle with fresh herbs. Place extra lemon on the side. Optionally serve with pasta or grains.

These Easy Oven Roasted Vegetables are perfectly tender and packed with flavor! This healthy method for roasting vegetables can be adapted to fit any veggies you&#x27;ve got on hand! 

Easy Oven Roasted Vegetables

broccoli florets

cauliflower florets

baby portobello mushrooms

carrots

red bell pepper, (chopped)

salt and fresh ground pepper, (to taste)

Italian Seasoning

garlic powder

chopped fresh parsley, (for garnish (optional))

Preheat oven to 425˚F.

Line a large baking sheet with foil or parchment paper.

Add all the vegetables to the baking sheet.

Add olive oil over the veggies and mix with either a wooden spoon or just use your hands.

Season with salt, pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.

Arrange all the veggies in a single layer.

Bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the veggies until fork tender and lightly browned.

Remove from oven.

Garnish with parmesan cheese and parsley; serve.

Broccoli and cauliflower are generously coated in a creamy white sauce, topped with cheese and bread crumbs, then baked until bubbly, melty and golden brown. This cheesy broccoli cauliflower bake is sure to be a favourite veggie side for Sunday supper or special occasion meals. So easy and ultra comforting!

Broccoli Cauliflower Bake (Vegetable au Gratin)

broccoli

cauliflower florets (about half a large head or 3/4 pound)

unsalted butter (divided (5 tablespoons))

all-purpose flour

milk

salt (or

onion powder

black pepper

nutmeg

panko bread crumbs

chives onion

Preheat oven to 400 degrees Fahrenheit.

Meanwhile, place broccoli and cauliflower florets in a steamer basket (one that will fit over the pot that you will be using). Next, place a few inches of water in a pot and place the steamer basket over it. Bring water to a boil, cover veggies with the steamer basket lid and steam veggies for 6 to 8 minutes or until just tender crisp. Set aside.Note: The veggies will soften a little as they bake, but still have a little bite/crunch. If you want them more well done, steam for a little longer before baking.

Then, in a heavy-bottomed saucepan over medium heat, melt 1/4 cup (or 4 tablespoons) of butter.

Stir in flour to form a paste and cook, stirring, for 1 to 2 minutes.

About 1/4 cup at a time, stir in milk. Keep stirring until thickened and the mixture coats the back of a spoon. Don&#039;t add more milk until the previous batch has thickened. This could take about 8 to 10 minutes or so until your sauce is made.

Stir in garlic powder, salt, onion powder, black pepper and nutmeg.

Off heat, stir in 1/2 cup (2 ounces) of the shredded cheese and mix until incorporated.

Stir in broccoli and cauliflower florets, stirring to coat.

Grease a 9 to 10-inch baking pan (or a baking pan of roughly the same size) with remaining 1 tablespoon of butter.

Pour in broccoli/cauliflower mixture and spread out into an even layer.

Top with remaining 1 cup (or 4 ounces) of shredded cheese and bread crumbs.

Bake for 35 to 40 minutes or until bubbly and the cheese has melted.

Garnish, if desired, with freshly chopped chives. Serve and enjoy!

Vegetable Bake is a medley of oven-baked vegetables in a creamy white sauce. It is a classic continental style vegetarian main course. Learn how to make baked vegetables in white sauce.

Creamy Vegetable Bake Recipe

Cup diced onion

Cup diced red bell pepper

Cup diced yellow bell pepper

Cup diced zucchini

Salt and black pepper

garlic

whole wheat flour

Cup milk

nutmeg powder

Cup cheddar cheese

Cup grated parmesan cheese

To make whole wheat white sauce, heat olive oil in a pan. Add chopped garlic and saute for 10 seconds to release the aroma of garlic.

Next, add whole wheat flour. Saute over low heat for 1 – 2 minutes to release the aroma and roast the flour. Pour the milk steadily with one hand and stir the flour mixture clockwise continuously to avoid any lump formation. Keep stirring until the sauce thickens.

Once the sauce thickens, season with salt, pepper, nutmeg powder, and thyme. Stir to combine. taste and adjust the seasoning. The sauce is ready.

Prepare White Sauce:

In a stir fry pan heat oil over medium flame. Add onion and saute till soft but not brown.

Next, add zucchini and saute for a few seconds, followed by broccoli and bell peppers. Saute the vegetables till they are al dente but not fully cooked. Season with salt and pepper. Turn off the heat.

Saute Vegetables:

Grease a large baking dish with olive oil. Preheat oven at 180 degree celsius.

Now pour half of the white sauce over the sauteed vegetables. Stir to evenly combine.

Arrange the vegetables in the greased baking dish. Pour remaining white sauce over the vegetables.

Sprinkle grated cheese evenly over the layer of white sauce.

Assemble The Casserole:

Bake in the preheated oven for 15 - 20 minutes or till a nice golden own crusty layer of melted cheese is visible on top.

Serve vegetable bake warm with toasted bread.

Bake:

Top 5 baked vegetables recipes from across the web

The most viewed baked vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Ratatouille

Roasted Vegetables & Feta

Easy Oven Roasted Vegetables

Broccoli Cauliflower Bake (Vegetabl...

Creamy Vegetable Bake Recipe

Top 5 baked vegetables recipes from across the web

The most viewed baked vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Ratatouille

Roasted Vegetables & Feta

Easy Oven Roasted Vegetables

Broccoli Cauliflower Bake (Vegetabl...

Creamy Vegetable Bake Recipe

The most viewed baked vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine