Easy Vegetable Bake
Veggie meal prep to last you all week for breakfast, lunch or dinner.
I 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.
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Easy Vegetable Bake
Ingredients
- 1 medium head broccoli, cut into medium florets
- 1 small head cauliflower, cut into florets
- 1 tbs olive oil
- 1 small onion, diced
- 1/2 red bell pepper, sliced
Instructions
- Bring 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.
Nutrition
Calories: 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
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!
What can I use instead of milk.
Kefir, buttermilk or Greek yogurt! Or non dairy milk
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.
Great feedback Marilyn! Thanks for sharing your take on it!
Hi! 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
HI Kathleen, yes it can! I hope you both enjoy it and congratulations to you and your daughter: new mom and grandma!!
This was fantastic! Love everything about it. Will definitely make again.
Hi Gail, thanks for trying it out!
Won’t make this again. Very bland.
Hi Penny, I’m so sorry the recipe didn’t work out for you!