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 thought 5 tablespoons olive oil was excessive. Can you tell me why so much and how I might cut it back. Thanks so much. My husband really liked this dish too.
Hi Aileen, you can cut back on olive oil if you like! I grew up eating a lot of olive oil at most meals.. this really isn’t a lot for the whole recipe!
This was delicious and filling. I served it as the main entree along with Dave’s Killer English Muffin to make it a complete meal with an easy grain. I will definitely keep it in my dinner rotation
HI Kelly, that’s awesome! i”m so glad you enjoyed it!
Beyond delicious
I just moved to Sicily and made this for my kids and they want this again and again!
Buon appetito!😋
Hi Patricia, I love to read thaat! Thank you!
Recipe worked out very well, I overcooked the veggies and will steam them next time.
Thanks for sharing 👍
HI Maryse, I’m glad you ended up enjoying it! Thanks for trying it out!
Made this yesterday and is very good! Thank you for the recipe.
Jimmy
HI Jimmy, I’m so glad you liked it!!
I loved it. I used the vegetables I already had (peppers, sweet potatoes, broccoli). I added some olives, spices to my taste, a breadcrumbs topping with slices of tomatoes. I had to cook it much longer, but the result was delicious.
Omitted the flour. Didn’t even miss it.
Sprinkled roasted red peppers on top under the shredded cheese.
Put under the broil for the last few min to make it bubbly.
Fabulous flavor!!?
Sounds yummy, but adding more Onion & Peppers as well as Mushrooms…
Converting to a VEGAN dish … no eggs, no cheeses.
Cream Sauce made from Cashews… should do the trick.
I made using 1:1 GF flour as my daughter is celiac. I also omitted the shredded mozzarella, instead using crumbled goat cheese that I added on the top the last 5 minutes. It came out perfect texture when following the directions. Great flavor too. Next time I will add chicken sausage.
Did anyone reheat it? I made it a day in advance and wondering if I should bake it or microwave it to warm it up?
I honestly do not know exactly why but everyone here didn’t care for it much. I followed the recipe. It was ok but I think the vegetables & egg baked wasn’t their style. I personally liked it but the price of broccoli & cauliflower & peppers, I won’t be making it again. I am searching for recipes that will wow the entire family.
I happened to make something real similar to the a couple of nights ago. I used a small bag of broccoli, carrots and cauliflower, sauteed onions, garlic, and potatoes, red bell pepper, mushrooms, garlic herb seasoning, salt and pepper. The egg mixture was the same as your
recipe, and I used Monterey jack cheese! OMG!! I could eat just this for lunch or dinner!!!
I added 1 1/2 teaspoons of curry powder! Loved it!
We were pleased with this recipe – very veggie! Unfortunately mine came out a bit doughy even though baked it for 45 mins & let it rest too. The sides looked done when I took it out of the oven. I’m wondering if my having used a glass 9×13 casserole affected the cooking and that maybe your Staub casserole cooks more thoroughly? Any thoughts?
Frozen broccoli carrots cauliflower.
Yes, it’s the glass. I learned the hard way with other dishes. It takes longer
Yes, glass pans and dark pans need to have the oven temperature lowered 25 degrees. The pans are slower to warm up.
I did this with cheddar instead of mozz on top and like 1/3 the amount of olive oil (plenty of oil in cheddar!). Added Italian seasoning. For veggies, did broc, cauli, scallions (whites), corn, onion and red and orange pepper. Came out very yummy!
How much Italian Seasoning?
This was very good. It was even better the second night. My husband said it tasted like vegetable lasagna. I used gluten free flour and added chicken sausage for a 1 dish meal. Next time I may use one less egg as it was a little more moist than I expected. Definitely making again.