Easy Potato Vegetable Bake Recipes

VERY VEGGIE BAKED POTATOES

Take a break from heavy meat dishes with these chock-full-of-vegetables baked potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Very Veggie Baked Potatoes image

Steps:

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once., In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat until tender, 8-12 minutes, stirring frequently. Sprinkle with salt and keep warm., Combine spreadable cheese and sour cream. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil.

Nutrition Facts : Calories 586 calories, Fat 23g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 458mg sodium, Carbohydrate 87g carbohydrate (14g sugars, Fiber 12g fiber), Protein 15g protein.

Ingredients

4 large baking potatoes
2 medium yellow summer squash, sliced
2 small zucchini, sliced
1 small eggplant, sliced
2 medium leeks (white portion only), sliced lengthwise into quarters
2 tablespoons reduced-fat Italian salad dressing
1/8 teaspoon salt
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1/4 cup reduced-fat sour cream
1/4 cup fresh basil leaves, thinly sliced

OVEN-ROASTED POTATOES AND VEGETABLES

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

Oven-Roasted Potatoes and Vegetables image

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g

Ingredients

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

DICED POTATO CASSEROLE WITH VEGETABLES

You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.

Provided by Toi

Categories Fruits and Vegetables Vegetables Squash

Time 52m

Yield 4

Number Of Ingredients 10

Diced Potato Casserole with Vegetables image

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 50.9 g, Cholesterol 88.8 mg, Fat 31.2 g, Fiber 6.4 g, Protein 27.8 g, SaturatedFat 18.3 g, Sodium 833.5 mg, Sugar 8.3 g

Ingredients

1 pound potatoes, peeled and cubed
¼ cup butter, divided
1 onion, chopped
1 pound zucchini, cut into large chunks
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tomato, cut into large chunks
1 ¼ cups grated Parmesan cheese
1 cup coarsely shredded Gruyere cheese
1 cup dry bread crumbs