Easy Vegetable Bake |
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Easy Vegetable Bake
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@hungryhappens Easy Vegetable Bake (full recipe is on: HungryHappens.Net) ♬ original sound – Stella DrivasI love to make this dish for my meal prep especially. It lasts me all week long and I always have a healthy veggie side dish, breakfast or lunch to count on when I’m busy. This reheats like a dream in a pan or in my mini counter oven.  You can use any flour you like here like almond flour, oat flour or Gluten Free all purpose flour. Also any milk you prefer works in this recipe.  You can use any supplemental vegetables you have on hand, like mushrooms. The base needs to be something meaty like all cauliflower or all broccoli.  Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE! 
Easy Vegetable Bake
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4.71 from 54 votes
Servings: 8Prep Time: 20 minutes minsCook Time: 40 minutes minsTotal Time: 1 hour hr
Ingredients 1 medium head broccoli, cut into medium florets1 small head cauliflower, cut into florets1 tbs olive oil1 small onion, diced1/2 red bell pepper, slicedBake Mixture:3 eggs, lightly beaten5 tbs olive oil1⅓ cup milk of choice3/4 cup flour of choice1/2 cup grated parmesan cheese1 tsp each paprika + garlic powder salt and pepper to taste1/3 cup fresh parsley, chopped1 cup shredded mozzarella cheese
InstructionsBring a large pot of water to a boil. Add in the cauliflower and bring back to a boil. Cook for 7minutes then add in the broccoli and cook for another 2 minutes or until the broccoli is just fork tender. Drain both vegetables to dry.While the cauliflower and broccoli cook, in a small pan, saute your onion in the olive oil for 3 minutes or until translucent on medium heat.Preheat your oven to 350℉. Add the broccoli, cauliflower, onion and bell pepper to a 9×13" baking dish. Spread out evenly and colorfully and season with salt and pepper to taste.In a large bowl, add your eggs, olive oil, milk and whisk to combine. Next mix in the flour, grated parmesan and spices and lastly the parsley. Pour this mixture evenly over the vegetables then top with shredded cheese. Bake this for 40-45 minutes or until golden brown on top. Allow to cool for 10 minutes prior to slicing.
NutritionCalories: 296kcal | Carbohydrates: 22g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 237mg | Potassium: 485mg | Fiber: 3g | Sugar: 5g | Vitamin A: 972IU | Vitamin C: 88mg | Calcium: 218mg | Iron: 2mg
Author: Stella
Dairy FreeGluten FreeMeditrnVegetarian
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147 comments
ShelleyJune 19, 2024
Been meaning to make this for awhile and finally did tonight. It is good and I will make again for sure; however, next time I think I will add some things to boost the flavor with some Italian herbs and red pepper flakes. Parsley is fine, but I think a different fresh herb like Oregano or Basil would help, and I was thinking some cherry tomatoes thrown in would be great and add a lot. And don’t skimp on the salt, it needs it. Even with these changes, I do like it and am glad to have the base recipe to experiment with it for myself. Thank you! Reply Elena thomasJune 18, 2024What can I use instead of milk. Reply StellaJune 28, 2024Kefir, buttermilk or Greek yogurt! Or non dairy milk Reply MarilynJune 13, 2024
I made this today and was so happy how delicious it tasted. I omitted cauliflower not a fan. I used to vegetables I eat Broccoli, celery, carrots. next time will try adding spinach. I used gluten free flour and no sugar almond/coconut milk cause that’s what I had. definitely will make again. thank you for recipe. Reply StellaJune 28, 2024Great feedback Marilyn! Thanks for sharing your take on it! Reply Kathleen KallhoffJune 4, 2024Hi! this looks amazing and I’m going to make it for my daugher who is vegetarian and a new mom. Can this be frozen after baking? thanks – Kathleen Reply StellaJune 28, 2024HI Kathleen, yes it can! I hope you both enjoy it and congratulations to you and your daughter: new mom and grandma!! Reply GailJune 2, 2024This was fantastic! Love everything about it. Will definitely make again. Reply StellaJune 28, 2024Hi Gail, thanks for trying it out! Reply Penny O’BrienMay 28, 2024
Won’t make this again. Very bland. Reply StellaJune 28, 2024Hi Penny, I’m so sorry the recipe didn’t work out for you! Reply Load More |
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