Baked Vegetables II

Name: Baked Vegetables II
Yield: 8 servings
Ingredients: 1 head fresh broccoli, cut into florets; 1 head cauliflower, broken into small florets; 1 pound carrots, coarsely chopped; ½ pound fresh lima beans, cut into bite-sized pieces; ¾ pound yellow wax beans, cut into bite-sized pieces; 1 zucchini, chopped; 5 medium (2-1/2" dia)s onions, chopped; 6 cloves garlic, minced; 2 tablespoons butter; 6 ounces shredded Cheddar cheese; 1 ½ cups chopped walnuts

Rating: 4.18 stars

28 Ratings
18 Reviews
1 Photo

No one will be able to resist these cheesy vegetables! Change the vegetables according to your family's preference. Anything is good! You can use any kind of cheese you like, too.

By Skipper Rathgeber

Gallery

Recipe Summary

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.

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Step 2

Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
Step 3

Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.

Nutrition Facts

Per Serving:

586 calories; protein 28.3g 57% DV; carbohydrates 66.8g 22% DV; fat 26g 40% DV; cholesterol 30mg 10% DV; sodium 241.8mg 10% DV. Full Nutrition

Reviews (18)

Most helpful positive review

DFRASCA

08/09/2003

this is a great dish. I used asparagus kidney beans green beans and cauliflower for the veggies. It was fast to make and delicious! I also used a sharp cheddar cheese over it. Toss it with pasta - it's great. Read More

Helpful

(13)

Most helpful critical review

sally f

06/02/2006

very nice but again what alot of fat and did you know that some baked vegs have more sugar in than carbonated drinks so whatch your kiddies teeth! Read More

Helpful

(3)

28 Ratings

5 star values: 12
4 star values: 10
3 star values: 5
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

bluebayou

07/31/2003

I made this at a family dinner recently and it went really well. It was a way to get people to eat a variety of vegetables. I really enjoyed it and it will be definitely a keeper in our house. Love recipes that have a wise variety of vegetables. There was enough from this recipes to have leftovers the next day. Read More

Helpful

(13)

DFRASCA

08/09/2003

Helpful

(13)

SYLPHIDE

07/18/2003

I love this way to use a great variety of vegetables and the flexibility of ingredients. But I was SHOCKED - SCHOCKED when I clicked on the nutrition info and found the huge amount of fat!!! I'll definitely make it again but cut the cheese in half (use sharp cheese) and use just 1/2 cup of chopped nuts. Read More

Helpful

(11)

DESIDERATAGRACEFULLY

04/26/2004

As new vegetarians I'm looking for recipes that use lots of veggies! This one was quite yummy. I scaled it down to four servings Used a 9inch square glass baking pan. Veggies I used were: Frozen 1cup broccoli 1cup cauliflower 1/2cup edemame 1/2 cup 1/2cup green beans 1/4 cup corn and 2 med fresh carrots. Used 1 large onion and about 3/4cup of shredded lite cheddar. also used about 1/4 cup of chopped walnuts. After sauteeing 3 cloves garlic and onions Cooked it in a toaster oven at 375F for about 25 min. Walnuts were yummy as they toasted as it all cooked... Smells very yummy while cooking! 2 of us ate about 3/4 of it topped on a bit of spinach fettucine and multigrain spaghetti. Very good. Think I will experiment with different nuts and veggies. Very healthy vitamin wise compared to boiling your veggies;)Added a bit of parsley and black pepper to the top.. I also sprayed the bottom of my pan with olive oil but dont think it was necessary. Thank you! Read More

Helpful

(10)

Andrea

02/16/2007

This is wonderful! I use half the walnuts and cheese (mozzerella cheese the first time and cheddar and monerey jack the next. My husband said that it was "Perfect don't change a thing" both times! I served it to my best friend and her husband the second time. She is a vegetarian and excellent cook. She asked for the recipe. I highly recommend! Read More

Helpful

(9)

Chef Danielle

03/08/2007

First I have to say that I didn't follow this recipe exactly. I used fresh broccoli cauliflower and carrots. I didn't add walnuts because I had none on hand and I didn't have 5 onions (which sounded like too much).The main reason why I rated this recipe a 4-star is because this is a tasty and different way to eat veggies. Try it at least once. Read More

Helpful

(7)

Jennifer E.

01/25/2004

Very good. I used olive oil and half cheddar cheese and half swiss. I served it with spinach fettucine on the side. Read More

Helpful

(4)

APCOOKING

01/16/2006

Good recipe. I have used broccoli carrots yellow and red pepper zucchini and instead of walnuts pistacchios or cashews. The nut flavour is a really nice touch. Not the world's most exciting vegetable bake but really reliable and good. Nice that it is so flexible with ingredients. It's very good with the addition of goat's cheese melted within. Read More

Helpful

(4)

sally f

06/02/2006

very nice but again what alot of fat and did you know that some baked vegs have more sugar in than carbonated drinks so whatch your kiddies teeth! Read More

Helpful

(3)

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Nutritional Information

Baked Vegetables II

Servings Per Recipe: 8
Calories: 586.1

% Daily Value *

protein: 57 %

carbohydrates: 22 %

exchange other carbs:

dietary fiber: 94 %

sugars:

fat: 40 %

saturated fat: 40 %

cholesterol: 10 %

vitamin a iu: 202 %

niacin equivalents: 66 %

vitamin b6: 58 %

vitamin c: 134 %

folate: 100 %

calcium: 35 %

iron: 39 %

magnesium: 84 %

potassium: 49 %

sodium: 10 %

thiamin: 69 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Baked Vegetables II

1 of 18

All Reviews

bluebayou

07/31/2003

Helpful

(13)

DFRASCA

08/09/2003

Helpful

(13)

SYLPHIDE

07/18/2003

Helpful

(11)

DESIDERATAGRACEFULLY

04/26/2004

Helpful

(10)

Andrea

02/16/2007

Helpful

(9)

Chef Danielle

03/08/2007

Helpful

(7)

Jennifer E.

01/25/2004

Very good. I used olive oil and half cheddar cheese and half swiss. I served it with spinach fettucine on the side.

Helpful

(4)

APCOOKING

01/16/2006

Helpful

(4)

sally f

06/02/2006

very nice but again what alot of fat and did you know that some baked vegs have more sugar in than carbonated drinks so whatch your kiddies teeth!

Helpful

(3)

1 of 1 Baked Vegetables II

Rebekah Rose Hills

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Baked Vegetables II

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (18)

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Most helpful critical review

All Reviews for Baked Vegetables II

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Baked Vegetables II

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (18)

Most helpful positive review

Most helpful critical review

All Reviews for Baked Vegetables II