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.
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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℉ (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
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I see cabbage in there, was it left off the recipe?
Just lovely! I was looking for something like the veggie bake we used to make with Bisquick. The salt in that is too much and buying the gluten free mix (for me) is not worth it. I used GF flour and oatmilk. I added herbs and spices that I like and it was great. Enough for me to take for lunch to work a few days. Thank you very much for the good solid recipe. You have opened doors to make more comfort food that is healthy and satisfying.
HI Rebecca, Glad the recipe worked out for you and you enjoyed it! Thanks for sharing your feedback with us – its super helpful!
I’m finally eating my vegetables! This is super tasty and as I try to incorporate more veggies into my diet, this is now a regular. Thank you for this recipe! – Barb from Far West Canada. 🙂
We loved this recipe. So easy and delicious. Will definitely make this again.
Thank you!
I used fresh garlic instead of garlic powder and would recommend sautéing it and the pepper before adding it because the pepper was a bit al dente.. My husband and I love it overall. Delicious
hi, making this tonight though seems like a lot of flour. Is that really the correct amount? thankyou
Healthy can taste wonderful. I love the colorful display of this dish also.
I made your recipe tonight.
I am on a low carb keto regimen.
I substitute the white flour for almond flour, I used almond milk, and used spinach instead of red bell pepper.
I was pleasantly surprised how very tasty it was!
The only thing I would add would be more salt and pepper. I did put some in but not enough!
I will make it again, for sure 👌
Love this dish. What a great way to getting us all to eat more veggies.
Love this recipe. What a great way to get everyone to eat more veggies. I just double the amount of garlic powder and paprika for extra taste.
soooooo good!!! I modified the recipe by adding eggplant pasta sauce to the cooked cauliflower and broccoli to boost the flavor then spread it out in the pan and layered the other ingredients! My teen said it tasted like a pizza!!!
I so wanted to love this dish. I was excited for a new veggie dish that would work well for our family gatherings. I appreciate the idea of this recipe but I would make some significant changes if I make it again. I would saute the parboiled cauliflower and broccoli(and I may cook them a couple minutes less so they are a bit more firm) in the softened onions and add garlic and season them with Italian seasoning as well as salt and pepper. I would add more spices to the egg and flour mixture and use a more flavorful cheese to top it…maybe pepper jack to add a little kick.
Thank you for sharing this as I am now on going to tweak it to my taste.
So yummy! Needs a bit of salt and I would add mushrooms next time!
Just made this recipe and loved it. Will make again. Excellent for a meatless meal.
Awesome! thanks for trying it!
τελειο!!!!!μπραβο Στέλλα κάθε μέρα ψάχνω να βρω τι θα φτιάξω η μαγειρική μαζί σου εχει ανέβει επίπεδο
Delicious!
Hi WAnda, thanks for trying it!