Summer Harvest Vegetable Bake Recipes

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HERBED HARVEST VEGETABLE CASSEROLE

I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! -Netty Dyck, St. Catharines, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 8 servings.

Number Of Ingredients 10



Herbed Harvest Vegetable Casserole image

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.

Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 105mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

4 new potatoes, cut in 1/4-inch slices
1/4 cup butter
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon
3 sweet red bell peppers, seeded and diced
1 onion, thinly sliced
1/2 cup uncooked long-grain rice
3 medium zucchini, thinly sliced
4 medium tomatoes, sliced
1 cup shredded Swiss cheese

ROASTED HARVEST VEGETABLES

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 13



Roasted Harvest Vegetables image

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.

Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

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