Baked Vegetables I Recipe - Allrecipes.com
Baked Vegetables I Recipe
  • READY IN 1 hr

Baked Vegetables I

Recipe by  

"Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
  2. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
  3. Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2003

These veggies were very, very good! After reading the other reviews, here's what I did. I peeled 3 potatoes (not 2) and cut them into chunks (not cubes). I placed them in a baking bag. I mixed the oil and soup mix (Lipton Herb & Garlic) together, then put about 3 tsp of the mix into the bag and shook it up. I baked the potatoes for 15 minutes while I cut up the other veggies. I left out the zucchini and added onion wedges. I took the bag out of the oven and added the rest of the veggies and the oil/soup mix and shook it up good. Baked for another 30 minutes. It was excellent! Potatoes and carrots were nice and soft. Leave out the salt, you don't need it. I can't wait to wrap these veggies in tin foil and throw them on the grill! Thanks for the recipe!

 
Most Helpful Critical Review
Apr 07, 2011

Baked Vegetables I Haiku: "Won't work as written. It wouldn't cook evenly. So has to be changed." Before delving into the reviews, it was obvious that if prepared as the recipe was submitted, you'd end up w/ pebble-hard potatoes, disintegrating zucchini, and broccoli smoosh. I used the ratio of ingredients as listed, but I steamed the potatoes and carrots briefly in the microwave 1st, then tossed everything in the pan w/ the EVOO and onion soup. After about 40 min., the texture of the veggies was spot-on, the taste was pretty good, but the color was dingy due to the soup powder. I served the veggies w/ a little grated parm, which was nice, and perhaps if I make this again, I'd bake it w/ parm (as well as some paprika and garlic) mixed in. This recipe definitely can't be rated highly as written, and due to all of the reviewers also making changes to the prep, I hover around a 3.5

 
Nov 04, 2003

A great recipe! And the veggies don't come out dry, as they do in so many others I've tried. For our great results, we did this: mixed the olive oil and soup mix together first; tossed the potatoes with a small portion of the mixture and started them cooking; tossed the rest of the veggies with the mix and added them to the potatoes after 15 minutes; cooked them all another 40 minutes (but could have pulled them out at 30 minutes). Also, we added small, whole mushrooms, which we all love. We doubled this recipe to serve 7 people; everyone had their fill plus second helpings, and there were about 3 servings left over. My kids aren't crazy about vegetables, but they ate this and said it tasted like it was hot off the grill! All the adults loved it.

 
Jul 23, 2003

MY FAMILY LOVED THIS DISH!! It was so tasty...I have never seen the bowl of veggies gone before the main dish until tonight. No leftovers. It is sooooo easy and the hardest part is peeling the potatoes. Although this side dish goes well with almost any meal...try them with the Baked Teriyaki Chicken recipe also found on this site. The combination is to die for!

 
Jul 23, 2003

My husband and my kids thought this dish was very, very good. I, however, thought it was a little on the sweet side obviously due to the onion soup mix. Although I'll make this again, I think next time I'll use the Lipton garlic and herb mix instead.

 
Jul 17, 2003

Simple, easy, and very tasty. Even better when cooked in a baking bag - no clean up!

 
Apr 08, 2003

Quick and easy way to eat your veggies. I added some chicken broth to the pan and it enhanced the delicious flavor.

 
Jan 24, 2003

I thought this was good. I did the potatoes for 20 mins then addes the other veggies. I use Portabello mushrooms, carrots and broccoli. The mushrooms were awesome, I might do it with just mushrooms sometime!

 

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Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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