Veggie Bake
Veggie Bake

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, veggie bake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Check Out Top Brands On eBay. Prepare vegetables according to package directions; drain. Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings.

Veggie Bake is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Veggie Bake is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook veggie bake using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Veggie Bake:
  1. Get 1 large Onion, cut in half and into 1/4" slices
  2. Make ready 2 medium Carrots peeled, cut into 1/4" slices
  3. Take 2 tsp finely chopped garlic
  4. Take 1 tsp dried tarragon leaves
  5. Take 1/2 tsp salt
  6. Take 1/2 tsp pepper
  7. Get 1/4 cup extra- virgin olive oil
  8. Prepare 1 medium Red bell pepper, cut into quarter inch slices
  9. Prepare 1 medium zucchini, cut into quarter inch slices
  10. Get 1 tsp dried thyme

This veggie bake can serve as either a side dish, or a main course in its own right. It would be great served with just a simple salad, or with some crusty bread and butter on the side for mopping up the sauce. Or, serve it with a vegetarian roast dinner - it's all your vegetable dishes in one! The Best Healthy Veggie Bake Recipes on Yummly

Instructions to make Veggie Bake:
    1. Heat oven to 400°F. Spray bottom of a 13 x 9 inch baking dish with cooking spray.
    1. Place onion and carrots in baking dish; toss with half of each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 15 minutes.
    1. Meanwhile, in a medium bowl, toss the bell pepper and zucchini with the remaining oil and seasonings. Stir into the baking dish. Bake 30 to 35 minutes longer or until the vegies are tender, stirring half way through the baking time.

Using reduced-fat cheeses lowers the fat content of this recipe but does not compromise flavor. Garnish with extra parsley, then serve. Layer the vegetables in the baking tray (you can do one veggie at a time if you like or just layer them any way). Pour over the canned tomatoes and season well. Bake roasted root vegetables on a bed of Parmesan- and basil-infused polenta.

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