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Baked Vegetables II

Baked Vegetables II

"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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servings 586 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 66.8g
  • 22%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 242 mg
  • 10%

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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{{model.addEditText}} Print
  1. In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
  2. Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
  3. Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.


  • 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 18
  1. 28 Ratings

Most helpful positive review

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....

Most helpful critical review

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!

Most helpful
Most positive
Least positive

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....

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 pa...

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'...

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: ...

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 time...

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 ...

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 ...

Very good. I used olive oil and half cheddar cheese and half swiss. I served it with spinach fettucine on the side.

Took to a casual dinner & loved by all. I used 2 onions sauteed until soft & brown w/ 6 garlic cloves added near end. Tossed that w/ florets from 1 small cauliflower head and 1 bunch broccoli, a...

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