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READY IN 1 hr

Baked Vegetables I

Read Reviews (206)

"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." — Klara Yudovich

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Original recipe makes 4 servings Change Servings

2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced

salt to taste
1/4 cup olive oil
1 (1 ounce) package dry onion soup mix

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Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
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.

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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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!

—Creed

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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

—Rock_lobster

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288 Ratings

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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.

—CMHILL

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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!

—DREGINEK

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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.

—LINDA MCLEAN

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Jul 17, 2003

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

—CARMA54

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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.

—MCCLEARYS

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Oct 08, 2003

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 mushrroms into it before pouring it over the vegetables. The smell is so goood.....and it comes out so tasty! (I omitted onions and zuchinni in my recipe but used broccoli, carrots & frozen green peas instead. )

—AQUARINIUS

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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.

Nutritional Information

Baked Vegetables I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 306
Calories from Fat: 131

% Daily Value *
Total Fat 14.5g 22 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 719mg 29 %
** Potassium 1429mg 40 %
Total Carbohydrates 41.4g 13 %
Dietary Fiber 8.9g 36 %
Protein 7.8g 16 %
Sugars 9.2g
Vitamin A 258 %
Vitamin C 210 %
Calcium 15 %
Iron 25 %
Thiamin 36 %
Niacin 36 %
** Vitamin B6 61 %
** Magnesium 29 %
Folate 75 %

* 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.