Harvest Vegetable Bake Recipes

Steps:

• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

Steps:

• Preheat oven to 400ºF. Toss vegetables with dressing; spoon into half of 13x9-inch baking dish.
• Bake 30 min., stirring after 15 min. Coat chicken with coating mix as directed on package. Arrange chicken in single layer next to vegetables. Bake 20 min.
• Sprinkle with cheese; bake an additional 5 min. or until chicken is cooked through (170ºF) and vegetables are tender.

Steps:

• Preheat oven to 350 degrees.
• Cut zucchinis, yellow squash, and tomatoes into thin slices.
• Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
• Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
• Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.

Steps:

• Preheat oven to 400ºF. Toss vegetables with dressing; spoon into half of 13x9-inch baking dish.
• Bake 30 min., stirring after 15 min. Coat chicken with coating mix as directed on package. Arrange chicken in single layer next to vegetables. Bake 20 min.
• Sprinkle with cheese; bake an additional 5 min. or until chicken is cooked through (170ºF) and vegetables are tender.

Steps:

• Preheat oven to 375°F.
• Heat an oven proof frying pan over medium heat and add oil. I use a cast iron pan.
• Add in all veggies and stir to coat with oil. Add sage and salt and pepper to taste.
• Top with sliced onion and rosemary sprigs.
• Cover with foil and bake for 45 minutes.

Steps:

• Cut off the top of the pumpkin in such a way that it gives you a"top.
• "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
• Clean out the inside of the pumpkin and rub with olive oil.
• Sprinkle with a bit of salt and add about 1/2 cup of water.
• Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
• Remove from the oven and set aside.
• Peel and cut the root vegetables in large pieces all about the same size.
• Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
• Close the bag and shake to coat the vegetables well.
• Pour the vegetables in a large roasting pan.
• Add the cut onions, shallots, minced garlic, and herbs.
• Stir with a large spoon.
• Sprinkle with the kosher or sea salt and some black pepper.
• Place the pan, uncovered, in a 425 degree oven.
• Roast for about 20 minutes, shaking the pan two or three times.
• Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
• Continue baking until all veggies are soft, about 10-20 minutes more.
• Remove the vegetables to the warm pumpkin and cover with the top.
• Serve, adding small pieces of the softened pumpkin if you like.
• Remember to remove the bay leaves before eating.
• VARIATIONS: Add some roasted red or green peppers.
• Add a bit of cayenne pepper for a"hot" taste.