Easy Vegetable Bake
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. If you love this recipe, you will love my Creamy Pesto Vegetable Bake or Mexican Chicken Vegetable Bake.
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. You can also add in chicken for added protein. A great recipe on the website is my Tuscan Chicken Broccoli Bake and my Greek-Style Vegetable Bake.
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
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℉ (or 175℃). 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.
Notes
Nutrition
Looking for more?
Easy Peasy ! Added lot more parsley . Slightly less flour, lot of paprika . Yummy and easy to store for snack time during week . Thank you
Hi Marni, awesome! thanks for sharing your feedback too!
I was so excited to try this recipe for a side dish with Christmas dinner. It was a hit! I made it again on New Year’s Day, but added feta, an additional yellow pepper, and fresh dill. I love the different variations and know this will become a regular recipe in our home.
Can you use frozen vegetables? Thanks
I just made this and it’s delicious. I saw some comments that it’s bland but mine wasn’t at all and I’m not the best cook. Yes it took a while but I enjoy cooking. I did add some sausage meat to mine and also had some cherry tomatoes left over so I cut those in half and added them and also added some Italian seasoning and it’s just delicious. I live alone so this is my dinner for the week and I can also take it to work for my lunch. I will definitely make again.
Delicious! I added fresh Dill, and mushrooms. So easy to put together and tastes really good. Thank you for a great recipe!
I would like to make ahead of time , and bake the next day. Will that work too?
Hi Mary , yes that will work!
After being cooked , for how long can I keep in the fridge ?? Can I put it in the freezer too ??
Can you make this ahead of time! Thoughts on doing so?
Hi Elaine, YES! Preferably Assembly everything – veggies in your baking dish and the pour over mixture in a sepearte glass) When ready to bake, pour over and bake.
Looks yummy, can you use frozen vegetables? Would you defrost them first?
Hi Tracey, yes you can! I would defrost and make sure most liquids are removed..
This was delicious! I felt like I was eating pizza! Love your recipes! Thank you!
Hi Valeria, so glad you liked it and thank you for the sweet rating!! Cheers!
Great dish, now one of our “go to” side dishes
HI Don, glad you all liked it! Thanks for the 5 star rating!
Absolutely loved! I did add spudlite potatoes (low calorie potatoes) & carrots to the mixture to make it a little more filling. Was such a tasty dish though, had to try and stop myself from eating them entire tray!
Hi Lace, I feel you! I love this bake too! Thanks for the kind rating!
Trying to prep for the holidays. Can you freeze this – either before or after baking!
Hi Toula, I would freeze before baking
Has anyone tried it with their left over turkey in it? I like dishes that are all in one like that. Just not sure the mix of turkey in it. I bet ham would be good but I have turkey to use
I was quite surprised and proud of the way this dish turned out. I was a little skeptical when putting all the ingredients together, and thinking way too much flour but followed through the recipe anyway. It came out delicious! The aroma with all that cheese, nice and golden brown. Taste like a frittata and quiche! I’ll be making this again! Thanks for sharing!
Hi Carmelita, so glad it worked out for you and was a winner! Thanks for the gracious review!
Very tasty dish, made it with almond flour, thank you 🙂
Hi Dora, that’s awesome! Sounds delicious! Thanks for the useful feedback!
This is great… made it tonight?
Can you freeze leftovers ?
Hi Gail, Glad you liked it! Yes you can freeze the leftovers!