vegetable bake

This warming and creamy dish is perfect for sharing with friends and family

Celeriac, potato & rosemary gratin

rashers bacon

double cream

milk

garlic

tbsp rosemary

red chilli

Dijon mustard

celeriac (about 500 grams) peeled, quartered and thinly sliced

potatoes

Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.

Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.

Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1&frac14; hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

Briam or Briami is a wonderful Mediterranean dish packed with veggies and flavor! It&#x27;s a traditional Greek dish, and usually enjoyed with feta cheese, crusty bread, and olives.

Briam Greek roasted vegetables

potato

eggplant

zucchini

onion

tomato

(250 ml) extra virgin olive oil

garlic (minced)

oregano

salt

black pepper

tomatoes (or passata)

thyme

Start by slicing the vegetables. You can either use a mandoline slicer or a sharp knife to slice into round shapes. I try to pick vegetables that are similar in thickness to make a pretty Briam and for the veggies to cook evenly.

To a large mixing bowl, add the sliced veggies and drizzle with olive oil, add garlic, oregano, salt, and pepper. Give everything a good mix so that the veggies are well seasoned.

To an over-proof dish (I use this Staub baking dish - it&#039;s my fav!) add the tomato passata and ½ cup of water. Then arrange the seasoned vegetables in rows. You can randomly lay out the veg slices if you don&#039;t want to spend too much time arranging them.If there&#039;s any olive oil left in the mixing bowl, pour that over the vegetables. Tent foil the baking dish, and place in a preheated oven.

Bake at 390°F (200°C) for 30 minutes, check if the potatoes are tender and remove the foil. Roast for 10-20 more minutes for the liquid to reduce and the vegetables get that golden brown color.

You may want to place the dish under the broiler for 5 minutes to get the veggies to crisp up a bit. Serve with feta cheese, crusty bread, and olives.

One of my most popular recipes ever, with almost entirely 5 star reviews! Its appearance doesn&#039;t do it justice - this lentil bake is incredibly tasty, and so easy to adapt!

Very veggie lentil bake

110 g red lentils ((~ 1/2 cup))

75 g white rice ((~ 1/4 cup))

vegetable stock

tbsp oil

leek (or 1/2 large leek, sliced)

bell pepper, diced fairly small ((I used orange))

mushrooms, (diced fairly small)

tsp smoked paprika

cayenne pepper

Black pepper

cheddar cheese ((~ 1 cup))

Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.

Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.

Heat the oven to 190°C (Gas Mark 5 / 375°F).

Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.

Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.

Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

https://embed.mediavine.com/videos/chg3cddsjjkuchvmoubh

One of my most popular recipes ever, with almost entirely 5 star reviews! Its appearance doesn't do it justice - this lentil bake is incredibly tasty, and so easy to adapt!

This easy tomato mozzarella veggie bake is thick and satisfying with melted mozzarella and a rich chunky red wine tomato sauce

Tomato Mozzarella Veggie Bake

500 g courgettes, quarter lengthwise and sliced into 1cm pieces

chickpeas

ml red wine

tomatoes

tabasco,

black cracked pepper

pkts full-fat buffalo mozzarella, chopped roughly

Chop the onions finely and add them to...

Chop the onions finely and add them to a large casserole dish. Make sure they are quite finely chopped as they take quite a while to cook in the tomato sauce.

Add all the other ingredients and mix well....

Add all the other ingredients and mix well. The sauce will look a little dark from the wine but don’t worry, the sauce needs to be quite wine-heavy (rich!). Taste and check for seasoning and spice, adding more tabasco or salt as needed.

Place the casserole dish in an oven which...

Place the casserole dish in an oven which has been preheated to 200 degrees centigrade.

Set the timer for 45 minutes and walk...

Set the timer for 45 minutes and walk away. Have a glass of wine. Chill out.

After 45 minutes check to see if the...

After 45 minutes check to see if the casserole is done. You’ll need to check the courgettes and onions really. If they still retain a bite, set the timer for fifteen minutes more. The top of the casserole should be thick dark sauce but if it’s starting to burn then cover with foil for the remaining cooking time. Make your couscous, allowing between ⅓ cup - ½ a cup for each person.

Take out of the oven and serve hot...

Take out of the oven and serve hot with the couscous on the side.

Prep, assemble and freeze this meat-free dish in advance for busy days when you need an easy family meal – simply defrost in the fridge overnight, then bake

Vegetable bake

celeriac,

cauliflower,

garlic cloves,

maple syrup

olive oil

leeks,

chestnut mushrooms, sliced

dry white wine

unsalted butter

plain flour

whole milk

extra-mature cheddar, grated

sourdough, blitzed to breadcrumbs

Heat the oven to 200C/180C fan/gas 6. Toss the celeriac, cauliflower florets and stems, the garlic and maple syrup with 1 tbsp of the olive oil in a roasting tin, and season well. Roast for 30-35 mins until the veg is caramelised. Remove from the oven, fish out the roasted garlic cloves, then mash them on a chopping board with a fork and set aside. Tip the rest of the roasted veg mixture into a baking dish.

Meanwhile, heat the remaining oil in a large frying pan over a medium-low heat and cook the leeks, mushrooms and thyme sprigs for 10-15 mins until the veg has softened. Turn up the heat slightly for 5 mins to caramelise the mushrooms and leeks, then carefully pour in the white wine.

Cook until the wine has almost completely reduced. Stir in the butter and, when it begins to foam, add the flour. Cook for a few minutes, stirring. Gradually pour in the milk, stirring well after each addition. Bring to a gentle simmer and cook for 5 mins, stirring often until thickened. Remove from the heat, add the mashed roasted garlic and the cheddar, and stir until the cheese has melted. Season well. Roughly chop the cauliflower leaves and stir these through the sauce.

Pour the cheese sauce into the baking dish with the roasted veg, and stir to combine. Sprinkle over the sourdough crumbs, then return to the oven for 15-20 mins, or until the top is golden and the sauce is bubbling at the edges. Serve alongside roast chicken, or as a main with a green salad on the side. To freeze, leave to cool completely in the dish, wrap well and freeze for up to three months. Defrost completely in the fridge overnight, then bake as directed.

A creamy vegetable bake packed with colourful veggies, smothered in a creamy sauce and topped with crispy, cheesy breadcrumbs.

Creamy Vegetable Bake

peppers

g (~ 1 cup) frozen sweetcorn

g (~ 1 cup) frozen peas

broccoli ((or ~ 2 cups prepared broccoli))

~ 6 medium mushrooms, (sliced

35 g (~ 2 1/2 tbsp) butter

tbsp plain flour

250 ml (~ 1 cup) milk

250 ml (~ 1 cup) vegetable stock

75 g cheddar cheese, (grated (~ 3/4 cup when grated))

Spray oil

Heat the oil in a large frying pan, and add all the vegetables. Cook over a medium heat for 5-10 minutes, until almost entirely cooked. You can use different vegetables if you like, just bear in mind that vegetables that are particularly hard (e.g. carrots or potatoes) will need parboiling before adding to the frying pan.

In a small saucepan, melt the butter over a medium-low heat. Add the flour, and mix well to form a paste. Cook for a minute or so, stirring constantly, then add the milk a little at a time, stirring until smooth each time before adding more. Then add the vegetable stock (again, it may help to add it a little at a time). You can see more detailed instructions for how to cook a simple white sauce here.

Add the white sauce to the cooked vegetables, and mix well. Season with black pepper, and some salt if needed (you may find the salty stock is enough). Transfer to a suitably sized baking dish (mine measured 9 x 7 inches).

Sprinkle some grated cheese and fine breadcrumbs over the creamy vegetables, and spray lightly with oil to help the topping crisp up. Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the vegetables are piping hot, and the topping is crisped up to your liking.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1585903972/mnfnvlovtrjwpitckq9j.mp4

Creamy vegetable bake

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

broccoli florets

Cup diced red bell pepper

Cup diced yellow bell pepper

Cup diced zucchini

Salt and black pepper

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:

A delicious vegetable-forward casserole combining tender zucchini, yellow squash, and sweet corn in a creamy cheese sauce, topped with a crispy golden breadcrumb crust. Perfect as a comforting side dish or vegetarian main course.

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Zucchini, Squash &amp; Corn Casserole

For the Casserole:

zucchinis,

yellow squashes, sliced thinly

corn kernels

onion,

garlic,

cheddar cheese

Parmesan cheese

sour cream

eggs,

red pepper flakes (optional)

For the Topping:

panko breadcrumbs

butter

Preheat Oven and Prep Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and ensure easy serving later.

Sauté Aromatics: Heat a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking for 3-4 minutes until they become translucent and fragrant. This step builds the flavor foundation for your casserole.

Cook Vegetables: Add the thinly sliced zucchini, yellow squash, and corn kernels to the skillet with the aromatics. Cook for approximately 5 minutes, stirring occasionally, until the vegetables are slightly tender but still have some bite to them. Remove the skillet from heat and set aside.

Prepare Cheese Mixture: In a large mixing bowl, whisk together the beaten eggs and sour cream until smooth. Add the salt, black pepper, dried thyme, and red pepper flakes (if using). Stir in the shredded cheddar cheese and half cup of Parmesan until well combined.

Combine Everything: Add the sautéed vegetable mixture to the cheese mixture, folding gently until all ingredients are evenly distributed. Pour this combined mixture into your prepared baking dish, spreading it out into an even layer.

Make Crispy Topping: In a small bowl, mix together the panko breadcrumbs, melted butter, and remaining Parmesan cheese until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the top of the casserole to create a crispy, golden crust when baked.

Bake to Perfection: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and crispy, and the casserole is bubbling around the edges. Insert a knife in the center to ensure it comes out clean.

Rest and Serve: Remove from the oven and allow the casserole to rest for 5 minutes before serving. This resting period helps the casserole set up and makes it easier to portion.

Recipe video above. I love this colourful Provençal vegetable bake! It’s full of vibrant colours and lovely garlicky Mediterranean flavours, making it just as good as a side dish as it is a vegetarian main. While it feels especially at home alongside French and Mediterranean food, the flavours are so adaptable that it will happily sit beside almost any Western-style meal.Enjoy warm or at room temperature.

Vegetable Tian

tbsp extra virgin olive oil

garlic (, finely minced with a knife)

tomato paste

eggplant ((aubergine),

red onion

tsp black pepper

tsp herbes de Provence

Sweat the eggplant and zucchini, spread oil, tomato paste and garlic in a dish. Arrange vegetables, alternating, drizzle/sprinkle with oil, Herbs de Provence, salt and pepper. Bake 40 minutes.

ABBREVIATED RECIPE

Preheat oven - Preheat oven to 200°C / 400°F (180°C fan-forced).

Sweat eggplant and zucchini - Toss eggplant and zucchini slices in a bowl with 1 teaspoon of salt. Place them in colander over bowl to sweat and leave to drain for about 10 minutes while you slice the remaining vegetables and prepare the baking dish. (Note 2)

Prepare baking dish - Spread 1 tbsp olive oil, tomato paste and half the garlic over the base of a ceramic baking dish (30cm x 20cm x 5cm / 12&quot; x 8&quot; x 2&quot;). As the vegetables bake, they will release their juices which will mix into it to create a beautiful sauce underneath.

Season again - Give the colander a shake to remove excess water off the eggplant and zucchini (no need to pat them dry), then put them back into a bowl. A lot of salt comes off with the water, so toss with another 1/2 teaspoon of salt.

Layer vegetables - Arrange the vegetables vertically in the dish, alternating eggplant, zucchini, onion and tomato (I do it in this order). I usually make around 14 rows (the video is very useful here). Don&#39;t be afraid to pack the vegetables in quite tightly. They will shrink as they bake, so arranging them snugly together helps them stay upright. (Note 3)

Season top - Drizzle all-over with remaining olive oil. Sprinkle evenly with remaining garlic, remaining 1/2 teaspoon of salt, black pepper and Herbes de Provence.

Bake - Bake for 40 minutes until the vegetables are soft and lightly browned on the edges. Serve immediately, or leave to cool and serve at room temperature.

FULL RECIPE

I have not made this dish yet...but it looks simple, delicious and I know it will be a hit in my house, because my husband is an eggplant lover. Love Dozer memories, so sweet, and they always bring tears to my eyes.  What a good boy.

Well, I was a ratatouille gal before you were born and love it to bits . . . have not made a tian, especially as practical a one as yours, for the longest time . . .  as usual, this makes glorious food sense and the recipe will go into the 'special folder'.  Hope you two get some time off during the Long Weekend coming  - I know that the one 'up there' is woofing 'yes' !  Looking at the photos he did like working with you :) !

So glad we have you there JB to give our hardworking Nagi a break when she needs it but also to provide a different range of recipes for us to try. Blessings!

Top 9 vegetable bake recipes from across the web

The most viewed vegetable bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Celeriac, potato & rosemary gratin

Briam Greek roasted vegetables

Very veggie lentil bake

Tomato Mozzarella Veggie Bake

Vegetable bake

Creamy Vegetable Bake

Creamy Vegetable Bake Recipe

Zucchini, Squash & Corn Cassero...

Vegetable Tian

Top 9 vegetable bake recipes from across the web

The most viewed vegetable bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Celeriac, potato & rosemary gratin

Briam Greek roasted vegetables

Very veggie lentil bake

Tomato Mozzarella Veggie Bake

Vegetable bake

Creamy Vegetable Bake

Creamy Vegetable Bake Recipe

Zucchini, Squash &amp; Corn Cassero...

Vegetable Tian

The most viewed vegetable bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Zucchini, Squash & Corn Cassero...