Recipes for "baked vegetables"

Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.

Combine broccoli, carrots, zucchini, and potatoes in the prepared baking dish and lightly salt. Brush with olive oil and sprinkle with dry soup mix.

Bake in the preheated oven until vegetables are tender and easily pierced with a fork, 30 to 45 minutes.

In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.

Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.

Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.

Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C).

Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.

Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper.

Pour over vegetables and toss until well coated.

Transfer vegetables to a large roasting pan and spread in an even layer.

Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.

Serve and enjoy!

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.

Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.

Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.

Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.

Preheat the oven to 400 degrees F (200 degrees C).

Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a large baking dish. Drizzle generously with olive oil and sprinkle with pepper flakes, sea salt, and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well. Drizzle feta with more olive oil and season with sea salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into vegetables around the dish.

Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.

When vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup pasta water. Set aside.

When vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.

Squeeze lemon over vegetables and feta; stir in parsley until incorporated. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.