Easy Cheesy Veggie Bake

23 Mar

When Kevin and I were still eating meat, we would make oven roasted potatoes as a side dish all the time.  Once we became vegetarian we still loved the roasted potatoes but we needed something to go with it.  We decided to throw in some veggies with the potatoes, add an apple for extra flavor, and voilà!  We had ourselves a masterpiece that any beginner cook can easily make themselves.

I took pictures of this dish a few months ago to send along with the recipe to my sister Liz, but never got around to e-mailing it to her.  When I was making the meal last week, I looked back at those original pictures to see what exactly I added to the dish.  As you can see in the picture to the left, I used different ingredients than I did in the recipe posted in this blog.  The beauty of this dish is that you can really use any vegetables, just make sure to include my secret weapon, the apple, and of course the potatoes.  It’s a great meal to make when you’re trying to use up your vegetables that are lying around in your refrigerator before they spoil.  

Here’s the newest version of the recipe:

  • 1 large onion (preferably red), quartered in 1 inch chunks
  • 1 cup baby carrots, cut in 1/2 inch pieces
  • 6-8 baby red potatoes, cubed
  • 3 cups broccoli florets
  • 1 red bell pepper, cut in 1 inch chunks
  • 2 small summer squash (or 2 cups) cut in 1/2 inch chunks
  • 3 garlic cloves, minced
  • 1 apple, cored and cubed
  • 1 tablespoon each of basil, Italian, and crushed red pepper (or 1 teaspoon of cayenne pepper)
  • 4 bay leaves (optional)
  • 1 teaspoon of Chesapeake Bay seasoning
  • 1/2 teaspoon of paprika
  • 1/2 cup extra virgin olive oil
  • 1/8 cup red wine vinegar
  • 1 1/2 cup shredded Italian-blend (soy) cheese
  • 1/4 cup grated parmesan (soy) cheese

Preheat oven to 425 degrees. Put all veggies in 13×9 Pyrex baking pan. Pour oil over mixture and toss to cover all vegetables. Add all spices and stir together until blended. Bake for 20 minutes, then add red wine vinegar and stir. Bake for another 25 minutes or until potatoes are soft. Remove bay leaves. Add cheese to cover top layer and bake in oven for about 5 minutes or until melted.

This is what my dish looked like when fully baked:

Vege-meter: 8

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One Response to “Easy Cheesy Veggie Bake”

  1. Bling March 7, 2012 at 1:24 pm #

    Mmmmmm looks great! I can’t believe I am just discovering your blog. As you know, I have been a vegetarian for 18-19 years. (I am starting lose count) I will def. have to keep an eye on your blog for all your updates! Love it! 🙂

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