Best 4 Colorful Vegetable Bake Recipes
**Colorful Vegetable Bake: A Symphony of Roasted Vegetables Drizzled with Balsamic Glaze**
Feast your eyes and taste buds on our vibrant Colorful Vegetable Bake, a culinary masterpiece that transforms ordinary vegetables into a symphony of flavors and colors. This delightful dish features an array of fresh vegetables, each roasted to perfection and artfully arranged to create a captivating presentation. From the earthy sweetness of roasted carrots and parsnips to the vibrant crunch of bell peppers and zucchini, every bite is a burst of flavor and texture. Drizzled with a luscious balsamic glaze, this vegetable bake not only pleases the palate but also adds a touch of elegance to any table. Whether you're a vegetarian seeking a hearty main course or a meat-lover looking for a delightful side dish, Colorful Vegetable Bake is a surefire hit. Additionally, this recipe includes variations for Roasted Vegetables with Feta and Herbs, Ratatouille Bake, and Vegetable Tian, offering a diverse range of culinary experiences to suit every taste and occasion.
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
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.
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
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
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
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
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
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
Tips:
- For the best flavor, use a variety of vegetables that are in season. - Cut the vegetables into evenly sized pieces so that they cook evenly. - Toss the vegetables with olive oil, salt, and pepper before roasting to help them caramelize and brown. - Roast the vegetables at a high temperature to get them nice and crispy. - Add some herbs or spices to the vegetables for extra flavor. - Serve the roasted vegetables as a side dish or main course. - Leftover roasted vegetables can be used in salads, sandwiches, or wraps.Conclusion:
This recipe is a great way to get your daily dose of vegetables. It's easy to make, delicious, and can be customized to your liking. Roasted vegetables are a healthy and versatile dish that can be enjoyed by people of all ages. So next time you're looking for a quick and easy meal, give this recipe a try!
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