Best Vegetable Medley Bake Recipes

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired.
• Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet. Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary). Toss until evenly coated with the olive oil and seasoning.
• Place in the oven and bake for 40-45 minutes at 400 degrees F (205 degrees C) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

VEGETABLE MEDLEY CASSEROLE

Steps:

• Preheat your oven to 350F degrees.
• Fill a large saucepan with one to two inches of water, and add your potatoes, carrots, cauliflowerets, and green beans; Bring to a boil over high heat, reduce to simmer, cover and cook for approximately 10 minutes.
• Remove from heat and drain in colander.
• If you wish to save the juices for another use, make sure to drain the veggies over a dish to catch the juices.
• Thats what I do!
• Heat oil in large skillet over medium high heat and add your onions and garlic.
• Stir and saute them until they are soft, approximately 3-5 minutes.
• Add your tomatoes, salt and pepper, and thyme, and stir, reduce heat to simmer, and cover and cook for 5 minutes to allow flavors to develop.
• Remove from heat and keep covered; set aside.
• Spread potato mixture over bottom of greased medium casserole or baking pan, add salt and pepper to taste, and then sread half of your tomato mixture over the potato layer.
• Continue by layering your zucchini slices and chopped green pepper on top of the tomato mixture, and then pour the remaining tomato mixture on top of the zucchini-green pepper layer.
• Bake in oven, covered, for approximately 50 to 60 minutes until all of your veggies are tender.
• ENJOY!

CHEESY VEGETABLE MEDLEY

Steps:

• Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.

SWISS VEGETABLE MEDLEY

Steps:

• In a bowl, combine vegetables, soup, sour cream, pepper, pimientos and 1/2 cup cheese. Stir in half of the onions; mix well. Pour into an ungreased 1-qt. casserole. Cover and bake at 350° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.

BAKED VEGETABLE MEDLEY

Steps:

• Place the cauliflower, broccoli, and carrots in a steamer basket; place in a large sauce pan over 1 inch of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp tender. Meanwhile, in a large skillet, sauté mushrooms and onions in butter until tender.
• Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 quart baking dish. Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40-45 minutes or until bubbly.

SWISS VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
• In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
• Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

SWISS VEGETABLE MEDLEY

Steps:

• In a mixing bowl, combine veggies, soup, 1/2 cup of cheese, sour cream, pimento and 1/2 cup of onions.
• Pour into a 1 quart baking dish and bake covered at 350° for 30 minutes.
• Top with remaining cheese and onions.
• Bake uncovered for 5 minutes.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

VEGETABLE MEDLEY BAKE

Steps:

• Cook vegetables according to package directions, drain.
• In large bowl, combine veggies, soup, cream cheese, onion, salt and pepper, mixing well.
• Grease casserole dish and place casserole mixture in it.
• Cover with croutons.
• Bake uncovered for 25 minutes at 375 degrees.