Best Baked Italian Vegetable Mélange Recipes

ITALIAN OVEN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
• Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
• Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

ITALIAN VEGETABLE BAKE

Steps:

• Drain and coarsely chop tomatoes. Save liquid.
• Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
• Cover and bake at 325ºF for 15 minutes.
• Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
• Sprinkle top with parmesan cheese just before serving.

BAKED ITALIAN VEGETABLE MéLANGE

Steps:

• Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
• In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
• Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
• Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
• Cook's Tip
• Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
• Nutrition information
• (Per serving)
• Calories: 38
• Total fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 2mg
• Sodium: 120mg
• Carbohydrates: 6g
• Fiber: 2g
• Sugars: 4g
• Protein: 2g
• Calcium: 59mg
• Potassium: 275mg
• Dietary Exchanges
• 1 vegetable

ITALIAN ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Spread broccoli, cauliflower and carrots on a large baking sheet.
• Drizzle olive oil over vegetables.
• Sprinkle on Italian dressing mix and shredded parmesan.
• Toss vegetables with hands until evenly coated in oil and seasoning.
• Bake for 20 minutes, or until vegetables are soft.

OVEN-ROASTED ITALIAN VEGETABLES

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
• Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.