Vegetable Bake Recipe

I love this recipe because it’s the ultimate comfort food that’s both cheesy and packed with colorful, fresh veggies, making it feel indulgent yet healthy. Plus, it’s such an easy and delicious way to get my daily dose of veggies without feeling like I’m missing out on flavor!

I adore preparing meals that are not only tasty but also teeming with nutrients. My Vegetable Bake brings together colorful vegetables (like zucchini, broccoli, and red bell pepper) and fragrant herbs (like oregano and basil) to make a wholesome, straightforward dish.

In this bake, the colorful vegetables and fragrant herbs step into the spotlight. A blend of mozzarella and Parmesan cheese on top makes this dish a truly “cheesy” bake (yet still wholesome).

Ingredients

Olive oil: Enhances flavor and helps cook vegetables.

Keep it heart-healthy by using it in moderation.

Onion: Provides sweet aroma and is loaded with vitamin C.

Garlic: Presents a full flavor and is recognized for its properties that combat inflammation.

Provides sweetness, crunch, and an abundance of vitamin C.

Red bell pepper:
Zucchini is a low-calorie food that contributes fiber to the diet along with a lovely texture.

Carrots possess a natural sweetness and a high concentration of beta-carotene, which promotes eye health.

Broccoli: High in fiber, vitamins K and C, and very good for digestive health.

Cauliflower: Offers dietary fiber, ascorbic acid, and a delicate flavor.

Cherry tomatoes: Sweet and succulent; rich in antioxidants.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 2 carrots, sliced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 can (15 oz) diced tomatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley

Instructions

1. Set your oven to 375°F (190°C) to warm up.

2. In a large skillet, over medium heat, warm the olive oil. Add the onion, which you have chopped, and cook it until the onion is translucent, about 5 minutes.

3. In a skillet, add the garlic, red bell pepper, zucchini, carrots, broccoli, and cauliflower. Cook for 8-10 minutes, or until the vegetables are just tender.

4. Combine the cherry tomatoes, dried oregano, dried basil, salt, and pepper in a saucepan. Heat the mixture in the saucepan for 2 minutes, stirring it together as you do so.

5. Include the can of diced tomatoes in the mix and let the mixture simmer for 5 minutes.

6. A greased baking dish awaits, and within it, the vegetable medley must be placed. Yet it is only half of what the dish will house. Three ounces of low-fat cream cheese and half a cup of milk must also be united with the mix before the creation can take place.

7. The shredded mozzarella cheese and the grated Parmesan cheese should be evenly sprinkled over the top of the vegetables.

8. In a small bowl, combine the breadcrumbs with half of the chopped parsley. Sprinkle it over the layer of cheese.

9. Take the dish and cover it with foil, and place it in the preheated oven. Set a timer for 20 minutes. When the timer goes off, remove the foil. Do not throw it away. Place it somewhere safe. You may need it again soon. Now, set the timer for 10 minutes. After the 10 minutes are up, check on the dish again. If it looks like it is not yet at that golden-bubbly stage, give it another 5 minutes.

10. Take out the oven, sprinkle with the rest of the chopped parsley, and allow to cool for several minutes before slicing and serving. This is your delectable vegetable bake.

Equipment Needed

1. Oven
2. Large skillet
3. Medium-sized saucepan
4. Greased baking dish
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Measuring cups
9. Wooden spoon or spatula
10. Small bowl
11. Aluminum foil
12. Cheese grater
13. Timer

FAQ

• Can I use other vegetables in this recipe?Certainly! You can replace them with other vegetables like eggplant, spinach, or mushrooms, depending on your taste.
• Is there a vegan option?To make it vegan-friendly, you can use no cheese or a plant-based cheese substitute.
• How do I store leftovers?Leftovers can be kept in the fridge for 3 days as long as they’re in an airtight container.
• Can I make this recipe gluten-free?The dish can be made gluten-free by using gluten-free breadcrumbs.
• What can I use instead of canned tomatoes?As substitutes, you can use fresh diced tomatoes or tomato sauce that you’ve made from scratch.
• How can I add more protein?Think about incorporating chickpeas, beans, or cooked quinoa to boost the protein level.
• Can I prepare this dish in advance?You can indeed put the dish together, place it in the refrigerator, and then bake it when it’s time to serve.

Substitutions and Variations

Substitute olive oil with sunflower oil or avocado oil.
Red bell pepper: Replace with either green or yellow bell pepper.
Zucchini: Use yellow squash or eggplant in its place.
Substitute asparagus or green beans for broccoli florets.
Mozzarella cheese, shredded: Use Cheddar cheese or Provolone cheese, as substitutes.

Pro Tips

1. Roasting for Extra Flavor Before adding the broccoli, cauliflower, and carrots to the skillet, try roasting them in the oven at 400°F (200°C) for about 15 minutes. This will enhance their flavors and add a slight caramelization, which adds depth to the dish.

2. Enhance Herb Flavor Use fresh oregano and basil if possible, as they provide a more vibrant flavor compared to dried herbs. Add them towards the end of the vegetable cooking process to preserve their freshness.

3. Texture Variation Toast the breadcrumbs beforehand in a skillet with a little olive oil and a pinch of salt. This will give them an extra crunch and a golden-brown color, enhancing the overall texture of the dish.

4. Cheese Layering For a more even melt and impressive presentation, consider layering the mozzarella cheese within the vegetable mix as well as on top. This ensures a cheesy bite throughout the bake.

5. Balancing Acidity If you find the diced tomatoes are too acidic, balance them with a teaspoon of sugar or a splash of balsamic vinegar when you combine them with the other vegetables. This will create a more harmonious flavor profile in the final dish.