Fresh Vegetable Bake
A wholesome vegetable bake featuring a medley of fresh, colorful vegetables infused with aromatic herbs. Perfect for a healthy, comforting meal that suits vegetarians and those looking to enjoy a flavorful, baked vegetable dish packed with natural goodness and fragrant herbs.
Ingredients
- 1/2 head cabbage, cored and shredded ⓘ
- 3 carrots, thinly sliced ⓘ
- 3/4 cup sliced celery ⓘ
- 1 medium onion, sliced ⓘ
- 1/2 medium cauliflower, flowerets ⓘ
- 1/2 green pepper, thin sliced ⓘ
- 2 zucchinis, thinly sliced ⓘ
- 1 large potato, peeled and thinly sliced ⓘ
- 2 medium tomatoes, wedges ⓘ
- 1 cup chicken broth ⓘ
- 2 cloves garlic, minced
- 1 teaspoon dried basil leaves ⓘ
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried dill ⓘ
- 1 bay leaf ⓘ
Instructions
- Combine all vegetables and spoon into a 4-quart casserole dish.
- In a small saucepan, combine chicken broth with dried basil, thyme, dill, and minced garlic.
- Pour the herb-infused broth over the vegetables in the casserole.
- Cover the casserole and bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For added flavor, consider substituting vegetable broth for chicken broth or adding a splash of white wine to the broth mix. If you have leftover vegetables, feel free to incorporate them into this dish. Fresh herbs can be used instead of dried for a more vibrant taste. For a heartier version, add cooked grains like quinoa or rice. This dish can also be adapted to include seasonal vegetables, making it perfect for any time of year.
Serving Suggestions
This Fresh Vegetable Bake pairs beautifully with Rosemary Chicken And Mushrooms for a well-rounded meal. Serve it alongside crusty bread or a light salad for a complete dining experience. You can also sprinkle some grated cheese on top before baking for a cheesy finish. This dish is versatile enough to be a side or a main course, depending on your preference.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a microwave-safe dish and heat until warmed through, or re-bake in the oven at 350°F (175°C) until hot. For best results, cover with foil to retain moisture during reheating. If the dish seems dry, add a splash of broth before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Vegetable Bake contains roughly 566 calories, with 15g protein, 101g carbohydrates, and 16g fat. It is an excellent source of vitamin A (240% of the Daily Value), vitamin C (210% of the Daily Value), and iron (95% of the Daily Value). Note that it is relatively high in sodium, at 488mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
Yes, frozen vegetables can be used as a convenient substitute. Just be sure to thaw and drain them before adding to the casserole to avoid excess moisture. Cooking times may vary, so keep an eye on the bake to ensure everything is heated through and tender.
How can I make this recipe vegan?
To make this dish vegan, simply replace the chicken broth with vegetable broth and omit any cheese toppings. The vegetables provide plenty of flavor and nutrients on their own, making it a satisfying meal without the need for animal products.
What can I do with leftovers?
Leftovers can be enjoyed as is or repurposed into a delicious frittata or vegetable soup. Simply chop the leftover bake and mix it with beaten eggs, then cook in a skillet until set. Alternatively, add it to a pot of broth for a comforting soup, enhancing flavors with your favorite seasonings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).