Italian Vegetable Bake Recipes

Steps:

• Put the slow cooker onto the High or the browning setting and tip in the crushed garlic, canned tomatoes, half the oregano leaves, chilli and some seasoning. Cook, covered, while you chop the rest of the vegetables.
• Tip out most of the sauce and start layering up half the vegetables and herbs with seasoning - the aubergines, courgettes, red peppers, tomatoes, basil and remaining oregano. Layer in half the bread, rubbed with the whole garlic clove, half the mozzarella and half the tipped-out tomato sauce. Repeat vegetable, herb and tomato sauce layers, followed by the bread and mozzarella. Push everything down well to compress, then cook on high for 5-6 hrs.
• Flash under the grill before serving if you like (and your slow cooker pot is suitable), until golden and bubbling. Serve with the leftover basil leaves on top and a big salad on the side.

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
• Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.

Steps:

• 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 325ºF 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.

Steps:

• Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
• Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
• Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
• Bake 25 to 30 min. or until heated through. Sprinkle with parsley.

Steps:

• Preheat oven to 425 degrees F.
• Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
• Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
• Drizzle with olive oil and toss gently.
• Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
• Bake for 40 minutes, flipping halfway through.