Bakedmixedvegetables Recipes

Steps:

• Heat 2 tblsps of butter in a saucepan.
• Add flour and stir till bubbly.
• Remove from fire and add milk all at once, stirring quickly with a wire whisk so that no lumps form.
• Return to fire and bring to a boil, stirring all the time.
• When the sauce thickens, remove from fire.
• Add 1/2 cup cheese, save the other half for topping.
• Cool slightly, add salt, pepper, lemon juice and sugar.
• Add cream (if using).
• Mix well.
• Put all the vegetables in an oven proof dish and pour the sauce over it.
• Stir lightly to coat the vegetables.
• Top with reserved cheese and dot with 1 tsp butter.
• Bake in a hot oven for 20 mins, finishing off under the grill for 5 mins, till the top is golden brown.

Steps:

• In a large bowl, combine the potatoes, carrots, zucchini, onions and red peppers. Add the oil, garlic, tarragon, thyme, salt and pepper; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes., Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally.

Steps:

• Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned.
• When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes.

Steps:

• Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.

Steps:

• Wash,cut Mixed vegetable(any according to your liking)steam them (or boil them partially)
• Dry roast bay leaves,cinnamon,black peppar,cloves(optional),cumin seeds,methi seeds & coriander seeds
• Dry roast the lentils,ground both the spices & lentils into a dry powder.
• Mix little red chili powder, cumin & black pepper powder in a cup of curd
• Add green chilli,garlic paste & curry leaves chopped very finely into the curd & 1 tbsp of tomato puree(optional very little ginger paste )
• Marinate the steamed vegetables with the curd, turmeric,red chilli &c oriander powder.
• Wash & Cut onions, garlic,few coriander & mint leaves mix it in with the vegetables.Leave aside.
• Pre-heat oven at 200degrees F for 45 minutes
• Heat 1 tbsp of preferably Olive oil,roast very few finely chopped onions & tomatoes,coriander leaves.add in powdered mustard seeds, & all the roasted spices,a pinch of asafetida(hing),
• Mix in this thick gravy to the marinated vegetables,add fresh lime juice(optional), 1 tbsp of olive oil (any other oil will do)
• Spread this vegetable mix on a wide & deep pan & bake at 200 degrees F for 30 minutes,atleast

Steps:

• Cook the frozen vegetables according to the package directions. Drain well.
• Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
• Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
• Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
• Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
• Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
• Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.