Recipe by Skipper Rathgeber
"No one will be able to resist these cheesy vegetables! Change the vegetables according to your family's preference. Anything is good! You can use any kind of cheese you like, too."
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fresh broccoli, cut into florets
cauliflower, broken into small florets
carrots, coarsely chopped
fresh lima beans, cut into bite-sized pieces
yellow wax beans, cut into bite-sized pieces
shredded Cheddar cheese
1 1/2 cups
I made this at a family dinner recently and it went really well. It was a way to get people to eat a variety of vegetables. I really enjoyed it and it will be definitely a keeper in our house. Love recipes that have a wise variety of vegetables. There was enough from this recipes to have leftovers the next day.
very nice but again what alot of fat and did you know that some baked vegs have more sugar in than carbonated drinks so whatch your kiddies teeth!
this is a great dish. I used asparagus, kidney beans, green beans, and cauliflower for the veggies. It was fast to make and delicious! I also used a sharp cheddar cheese over it. Toss it with pasta - it's great.
I love this way to use a great variety of vegetables, and the flexibility of ingredients. But I was SHOCKED - SCHOCKED when I clicked on the nutrition info and found the huge amount of fat!!! I'll definitely make it again, but cut the cheese in half (use sharp cheese) and use just 1/2 cup of chopped nuts.
As new vegetarians I'm looking for recipes that use lots of veggies! This one was quite yummy. I scaled it down to four servings, Used a 9inch square glass baking pan. Veggies I used were: Frozen 1cup broccoli,1cup cauliflower,1/2cup edemame,1/2 cup 1/2cup green beans,1/4 cup corn and 2 med fresh carrots. Used 1 large onion and about 3/4cup of shredded lite cheddar. also used about 1/4 cup of chopped walnuts. After sauteeing 3 cloves garlic and onions, Cooked it in a toaster oven at 375F for about 25 min. Walnuts were yummy as they toasted as it all cooked... Smells very yummy while cooking! 2 of us ate about 3/4 of it topped on a bit of spinach fettucine and multigrain spaghetti. Very good. Think I will experiment with different nuts and veggies. Very healthy vitamin wise compared to boiling your veggies ;)Added a bit of parsley and black pepper to the top.. I also sprayed the bottom of my pan with olive oil, but dont think it was necessary. Thank you!
First I have to say that I didn't follow this recipe exactly. I used fresh broccoli, cauliflower and carrots. I didn't add walnuts because I had none on hand and I didn't have 5 onions (which sounded like too much).The main reason why I rated this recipe a 4-star is because this is a tasty and different way to eat veggies. Try it at least once.
This is wonderful! I use half the walnuts and cheese (mozzerella cheese the first time and cheddar and monerey jack the next. My husband said that it was "Perfect,don't change a thing" both times!
I served it to my best friend and her husband the second time. She is a vegetarian and excellent cook. She asked for the recipe.
I highly recommend!
Good recipe. I have used broccoli, carrots, yellow and red pepper, zucchini and instead of walnuts, pistacchios or cashews. The nut flavour is a really nice touch. Not the world's most exciting vegetable bake, but really reliable and good. Nice that it is so flexible with ingredients. It's very good with the addition of goat's cheese melted within.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Vegetables II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 234
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