Any easy recipe for yummy baked vegetables?

Question

without meat or eggs

Answer 1

Pick, wash and cut the fresh,variety of veggies of your choice. Douse them lightly in a garlic and herb dipping oil (contains extra virgin olive oil with herbs and garlic usually used for dipping crusty Italian bread)light salt and freshly ground pepper. Put them in a casserole dish and bake in a 350 degree oven until tender.

Answer 2

Baked Root Vegetables

1/2 stick unsalted butter
2 large potatoes, peeled and thinly sliced
1 1/2 cups parsnips, peeled and thinly sliced
1 1/2 cups carrots, peeled and thinly sliced
1 cup thinly sliced onion
Salt and pepper
1 1/2 cups low sodium chicken stock
3/4 cup grated Parmesan

Preheat oven to 350 degrees. Butter a medium size casserole dish. Place a single layer of potatoes in dish and top with potatoes, parsnips, carrots and onions. Season with salt and pepper, dot with 2 tablespoons butter and sprinkle with 1/4 cup of cheese. Place a second layer of vegetables and repeat process. Pour stock over vegetables and cover with aluminum foil. Bake for 40 minutes or until vegetables are tender. Remove foil and top with remaining Parmesan and bake until golden. Serve hot

Answer 3

ITALIAN VEGETABLE BAKE
This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.

1 can (28 oz) whole tomatoes
1 medium onion, sliced
1/2 lb fresh green beans, sliced
1/2 lb fresh okra, cut into 1/2-inch pieces or
3/4 C 1/2 10-oz pkg frozen okra
3/4 C finely chopped green pepper
2 Tbsp lemon juice
1 tsp chopped fresh basil, or 1 tsp dried basil, crushed
1-1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried oregano, crushed
3 medium (7-inch long) zucchini, cut into 1-inch cubes
1 medium eggplant, pared and, cut into 1-inch cubes
2 Tbsp grated parmesan cheese

Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325º F for 15 minutes.
Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
Sprinkle top with parmesan cheese just before serving.
Yield: 18 servings--Serving Size: 1/2 cup

Each serving provides:
Calories: 36
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: less than 1 mg
Sodium: 86 mg

Answer 4

Here'a an absolutely simple one. Shredded carrot, sliced onion. Mix in some dill weed and mix in salt if you use it and put everything in a casserole. Place some dabs of butter on it, cover and bake. The dill weed gives a different flavour. Also I put a couple of tbsp/ of water just to keep the bottom from burning till you get some liquid from the steam.

Answer 5

a personal favorite..easy and delicious!

2 potatoes, peeled and cubed
4 carrots, sliced
1 head fresh broccoli, cut into florets
4 zucchini, sliced
salt
1 tablespoon olive oil
1 (1 ounce) package dry onion soup mix

Preheat oven to 400 degrees.
Lightly grease a large baking dish.
Combine vegetables in prepared baking dish, and lightly salt.
Brush with olive oil until well coated.
Sprinkle with dry soup mix.
Bake for 30 to 45 minutes, or until vegetables are tender.


..and a GREAT zucchini and potato bake!--

INGREDIENTS
2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Answer 6

Just bake some root vegatables, beetroot, parsnips, carrots, butternut squash, potato, pumpkin and sprinkle with some sea salt and black pepper. Halfway through, glaze the vegetables with some honey. Sprinkle with some herb such as chopped thyme or parsley.

Yum.

Answer 7

servings | 6

ingredients

2 medium turnips
4 medium carrots
1 medium onions
1 medium sweet red pepper
6 medium shiitake mushrooms
12 oz seitan slices
1 medium jalapeno pepper
2 tsp cumin seed
2 tsp coriander seed
2 tsp fennel seed
6 garlic cloves
1 cup cilantro
2 tsp white miso paste
1 tsp black pepper
2 tsp ground oregano

instructions

slice turnips, onions, carrots, peppers, mushrooms
place in a large bowl
chop cilantro and add
slice seitan and add

slice jalapeno and crush garlic
place in a small bowl

put cumin, corriander and fennel in a mortar and grind
add to the jalapeno/garlic mixture

disolve miso in 3/4 cup hot water
add to the jalapeno/garlic mixture
add oregano and pepper to the spices
mix well
spread over the vegetable/seitan mixture
stir well

refrigerate for a few hours

heat oven to 375

spread vegetable/seitan mixture in a baking pan lightly sprayed with Pam

bake 45 minutes or until vegetables are tender

serve with low-fat sour cream

(2 points/serving)