Colorful Vegetable Bake Recipes

COLORFUL VEGETABLE BAKE

"My sister gave me the recipe for this side dish years ago, and it's become a favorite in our household," writes Betty Brown from Buckley, Washington. Chock-full of colorful veggies, it's delicious and feeds a crowd.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

Colorful Vegetable Bake image

Steps:

Place beans and peppers in a greased 13x9-in. baking dish. Layer with tomatoes, cheese and zucchini. In a large bowl, combine the biscuit mix, salt, cayenne, eggs and milk just until moistened. Pour over the vegetables., Bake, uncovered, at 350° for 55-60 minutes or until puffed and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 400mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

Ingredients

3 cups frozen cut green beans, thawed and drained
2 medium green peppers, chopped
6 plum tomatoes, chopped and seeded
2 to 3 cups shredded cheddar cheese
3 cups chopped zucchini
1 cup biscuit/baking mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 large eggs, lightly beaten
1 cup 2% milk

COLORFUL VEGGIE BAKE

It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 4

Colorful Veggie Bake image

Steps:

Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 172 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

Ingredients

2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese (Velveeta), cubed
6 tablespoons butter, divided
1/2 cup crushed butter-flavored crackers (about 13 crackers)

MIXED VEGETABLE BAKE

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 6

Number Of Ingredients 11

Mixed Vegetable Bake image

Steps:

Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

Ingredients

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

COLORFUL VEGETABLE BAKE

This recipe comes from a country cooking book, I make this quite a lot, especially in the fall season when zucchini is plentiful...... the green pepper could be substituted for red, or use both, also, you could use fresh cooked green beans instead of frozen.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Colorful Vegetable Bake image

Steps:

set oven to 350 degrees.
butter a 13x9 baking dish.
Place beans and peppers in baking dish.
Top with tomatoes, cheese and zucchini.
In a bowl, combine the Bisquick mix, salt, cayenne, eggs and milk just until moistened; pour over vegetables.
Bake, uncovered, for 55-60 minutes, or until puffed and a knife inserted near the center comes out clean.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 277.7, Fat 17.2, SaturatedFat 9.2, Cholesterol 166.2, Sodium 541.3, Carbohydrate 16.1, Fiber 2.6, Sugar 4, Protein 15.6

Ingredients

3 cups frozen cut green beans, thawed and drained
2 medium green peppers, chopped
6 plum tomatoes, seeded and chopped
3 cups shredded cheddar cheese
3 cups chopped zucchini
1 cup Bisquick baking mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 eggs
1 cup milk or 1 cup half-and-half

More about "colorful vegetable bake recipes"

RAINBOW VEGETABLES RECIPE – EASY HEALTHY OVEN …

Web Jun 28, 2017 Simply toss the vegetables in olive oil and bake in a pre-heated 425F oven for 25 minutes or until desired tenderness! It’s just the …
From melaniecooks.com
Cuisine American
Category Side Dish, Vegetables
Servings 6
Total Time 30 mins

Colorful Vegetable Bake Recipes

COLORFUL VEGETABLE BAKE

"My sister gave me the recipe for this side dish years ago, and it's become a favorite in our household," writes Betty Brown from Buckley, Washington. Chock-full of colorful veggies, it's delicious and feeds a crowd.

COLORFUL VEGGIE BAKE

It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado

MIXED VEGETABLE BAKE

Simple seasonings are all you need to flavor colorful roasted vegetables.

COLORFUL VEGETABLE BAKE

This recipe comes from a country cooking book, I make this quite a lot, especially in the fall season when zucchini is plentiful...... the green pepper could be substituted for red, or use both, also, you could use fresh cooked green beans instead of frozen.

More about "colorful vegetable bake recipes"

RAINBOW VEGETABLES RECIPE – EASY HEALTHY OVEN …

CREAMY VEGETABLE CASSEROLE RECIPE | EASY VEGETARIAN …

CREAMY VEGETABLE BAKE - EASY CHEESY VEGETARIAN

22 VEGETABLE CASSEROLE RECIPES FOR FALL

OVEN ROASTED VEGETABLES - FAVORITE FAMILY RECIPES

ROASTED RAINBOW VEGETABLE BOWL | MINIMALIST BAKER …

COLORFUL ROASTED SHEET-PAN VEGETABLES - EATINGWELL

30 OF OUR BEST VEGETABLE CASSEROLE RECIPES - MARTHA …

OVEN ROASTED ROOT VEGETABLES - RENEE NICOLE'S KITCHEN

ROASTED VEGETABLE MEDLEY {EASY VEGETABLE SIDE DISH …

21 BEST VEGETARIAN CASSEROLE RECIPES - FOOD NETWORK

COLORFUL ROASTED VEGETABLES RECIPE - COOKIE AND KATE

THAI-STYLE CRUNCHY VEGETABLE SALAD RECIPE - NYT COOKING

VEGETABLE BAKE RECIPE | BBC GOOD FOOD

BAKED RADICCHIO & BRUSSELS SPROUTS WITH TONNATO RECIPE - FOOD52

BAKED VEGETABLE MEDLEY - PLOWING THROUGH LIFE

OUR 20 MOST COLORFUL RECIPES TO MAKE WITH FRESH SUMMER FRUITS …

CHEESY VEGETABLE BAKE - EATINGWELL

OVEN ROASTED ROOT VEGETABLES - EASY DELICIOUS RECIPE - TORI AVEY

COLORFUL VEGGIE BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

COLORFUL VEGETABLE BAKE – LARDER AND VINE

You'll also love

Related Search