MIXED VEGETABLE BAKE RECIPE RECIPES

Name: Mixed Vegetable Bake
Prep time: 15 min
Total time: 50 min
Yield: 6
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

MIXED VEGETABLE BAKE RECIPE - BETTYCROCKER.COM

Mixed Vegetable Bake Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

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

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 , CarbohydrateContent 21 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 220 mg, SugarContent 4 g, TransFatContent 0 g

MIXED VEGETABLE BAKE RECIPE: HOW TO MAKE IT

Mixed Vegetable Bake Recipe: How to Make It image

Carolyn Woodall of Roxboro, North Carolina combines convenient frozen veggies with crunchy water chestnuts and chopped celery in this cheesy side dish topped with cracker crumbs.

Provided by Taste of Home

Categories Side Dishes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

2 cups frozen mixed vegetables, thawed
1 can (8 ounces) sliced water chestnuts, drained and halved
1 celery rib, chopped
1/4 cup chopped onion
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 13 crackers)
1 tablespoon butter, melted

Steps:

In a large bowl, combine the mixed vegetables, water chestnuts, celery, onion and mayonnaise. Stir in cheese. , Transfer to a greased shallow 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over vegetables. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

Nutrition Facts : Calories 314 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 7g protein.

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