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Baked Vegetables II

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."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (15)

What to Drink?

Wine Sangiovese
 

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 head fresh broccoli, cut into florets
  • 1 head cauliflower, broken into small florets
  • 1 pound carrots, coarsely chopped
  • 1/2 pound fresh lima beans, cut into bite-sized pieces
  • 3/4 pound yellow wax beans, cut into bite-sized pieces
  • 1 zucchini, chopped
  • 5 onions, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons butter
  • 6 ounces shredded Cheddar cheese
  • 1 1/2 cups chopped walnuts

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 586 | Total Fat: 26g | Cholesterol: 30mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 9, 2003 by DFRASCA   view full review
this is a great dish. I used asparagus, kidney beans, green beans, and cauliflower for the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 31, 2003 by bluebayou   view full review
I made this at a family dinner recently and it went really well. It was a way to get people...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 18, 2003 by SYLPHIDE   view full review
I love this way to use a great variety of vegetables, and the flexibility of ingredients. But...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Apr. 26, 2004 by DESIDERATAGRACEFULLY   view full review
As new vegetarians I'm looking for recipes that use lots of veggies! This one was quite...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 8, 2007 by Chef Danielle Supporting Member (Click to learn more about Supporting Membership)  view full review
First I have to say that I didn't follow this recipe exactly. I used fresh broccoli,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 16, 2007 by Andrea   view full review
This is wonderful! I use half the walnuts and cheese (mozzerella cheese the first time and...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Jun. 2, 2006 by sally f   view full review
very nice but again what alot of fat and did you know that some baked vegs have more sugar in...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 16, 2006 by APCOOKING   view full review
Good recipe. I have used broccoli, carrots, yellow and red pepper, zucchini and instead of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 25, 2004 by Jennifer E.   view full review
Very good. I used olive oil and half cheddar cheese and half swiss. I served it with spinach...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jun. 9, 2011 by Kibbster Supporting Member (Click to learn more about Supporting Membership)  view full review
Ease of preparation was key here. I had some leftover rotini pasta as a bottom layer with...

 

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