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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This dish should NOT be called easy! There’s a lot of vegetable prep. You have to dirty up your cutting board and knife, a sauce pan for the broccoli and cauliflower, a sauté pan and spatula for the other vegetables, a mixing bowl and spoon or fork for the pour-over ingredients, a baking dish and serving utensils. My kitchen got very hot from using two stove top burners and the oven.
It tastes great.
It should be called Delicious Vegetable Bake.
I altered the recipe a bit by excluding the cauliflower and adding additional broccoli. I also added small, sliced carrots to the sauté vegetables that I diced instead of sliced.
Thanks for getting me started on this recipe, but I think I’ll save doing it again for winter cooking. It would probably be great to make on Christmas Eve to serve on Christmas morning.
Delicious! Do you think it would work if we roasted the cauliflower or broccoli or other veggies?
I made this for Father’s Day. Everyone loved it. it was truly delicious. I will be making it again this weekend for our church anniversary.
Did this,loved it, and will do it again. I did add some additional veggies to this dish such as mushroom and zucchini as I enjoy having a variety of veggies in my meals. Was delicious!
excellent dish! easy to put together and absolutely 😋. enjoyed over several days as it makes a large casserole.
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!
I agree with adding Italian seasonings, but I usually add Italian seasonings to most of my dishes. 🙂
What can I use instead of milk.
Kefir, buttermilk or Greek yogurt! Or non dairy milk
Hi, we don’t eat eggs. Can I make the sauce without eggs?
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!
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 be make again. thank you for recipe.
To veggy tasting
I will try roasting the vegetables next time and adding more garlic. The texture was off and vegetables were bland unfortunately. The recipe has potential so I will try again!
Absolutely delicious!!!
Most of the recipes you show that I’ve seen contain olive oil. Olive oil contains oleic acid (omega 9) which is a nonessential nutrient for human health. Vegetable oil, normally soybean oil, contains linoleic acid (omega 6) which is essential for human health. Over time, omega 6 deficiency can cause symptoms such as dry skin and hair loss. You may want to start including soybean oil in more of your recipes.
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!
Add the seasonings you like
Won’t make this again. Very bland.
Hi Penny, I’m so sorry the recipe didn’t work out for you!