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Baked Vegetables I

Baked Vegetables I

"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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1 h servings 306 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 221
  1. 312 Ratings

Most helpful positive review

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 mix...

Most helpful critical review

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, yo...

Most helpful
Most positive
Least positive

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 mix...

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 potat...

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 th...

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 ne...

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

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

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 mushro...

My husband and I both really enjoyed this. I doubled the potatoes and left out the zucchini. I also cut up an onion and added it. Really good!

Great tasting recipe! I boiled and cut the potatoes into chunks before putting it in the oven to make it more tender. Also, I stirred the onion soup mix with the chicken broth and added mushrrom...

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