Description
A delicious and easy-to-make vegetable bake that combines a variety of fresh vegetables and cheeses for a hearty dish.
Ingredients
- 1 medium onion — about 150 g, finely chopped
- 2 medium carrots — about 150 g, sliced
- 2 medium zucchini — about 400 g, sliced
- 2 cups (180 g) broccoli florets
- 2 cups (250 g) cauliflower florets
- 3 medium tomatoes — about 450 g, diced
- 2 tablespoons (30 mL) olive oil
- 1 teaspoon (5 mL) dried basil
- ½ teaspoon (2.5 mL) garlic powder
- ½ teaspoon (2.5 mL) salt
- ¼ teaspoon (1.25 mL) black pepper
- 1 cup (100 g) shredded cheddar cheese
- ¼ cup (25 g) grated Parmesan cheese
Instructions
- Preheat the oven: Set the oven to 400°F (200°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
- Prepare the vegetables: Place the carrots, zucchini, broccoli, and cauliflower in the baking dish. Toss with 1 tablespoon (15 mL) olive oil, salt, and black pepper.
- Make the tomato mixture: Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the diced tomatoes, basil, and garlic powder. Cook for 4–5 minutes, until the tomatoes become soft and saucy.
- Combine: Pour the tomato mixture over the vegetables and toss gently to distribute it evenly.
- Bake covered: Cover the dish tightly with foil and bake for 35–40 minutes, until the vegetables are tender.
- Add the cheese: Remove the foil and sprinkle the cheddar and Parmesan evenly over the top.
- Finish baking: Return to the oven uncovered for 8–10 minutes, until the cheese is melted and golden.
- Rest and serve: Let the vegetable bake rest for 5 minutes, then serve warm as a side dish or light vegetarian main.
Notes
- This dish can be customized with your favorite vegetables.
- For a vegan option, substitute the cheese with a plant-based alternative.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 25 mg