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    You are in: Home / Recipes / Vegetable Bake Recipe
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    Vegetable Bake

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 27, 2003

      This was a reallllllllly good veggie bake, and believe what it says..its good hot, cold, warm, ..any way :-) I think I might try to add some chopped yellow onion to it next time just for a little more umpf..and maybe a little less green pepper..as the one i used was hugeeeee.. hehe..and maybe some salt. I also used Whole grain bread instead of whole wheat because thats all i had, but it was wonderful! Thanks for a great recipe..... had to go to 3 stores to get a darn leek LOL :-) Your recipes are great miss annie.. I enjoy them so much!

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    • on October 09, 2012

      Sorry, but I didn't really care for this like I thought I would. Mine needed some salt and maybe would've benefited from more cheese. don't know, but it was missing something for me. I'm the only one that will eat it and I've had 3 servings and barely halfway through it. Worth a try, but I don't think I will make it again. Made for Zaar Cookbook Tag.

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    • on May 19, 2009

      Really lovely receipe. I used goats cheese and it was excellent. Always a good sign when someone asks for the recipe. Thanks

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    • on March 20, 2007

      Smells great while cooking, looks pretty. Made as directed except subbed a red onion for the celery. The flavor was good, but a little bland for our tastes. Next time I'd like to add something to make it more flavorful.

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    • on May 09, 2005

      I wish there was cheddar cheese here, but no. Iused Swiss instead and this was really good. I may have overdone it on the veggies a bit, but I got a 9 x 13 pan full, easily enough for 6 generous servings. We had this as a side to roast chicken. DH loved it. I played with the veggies a bit and used what I had just bought at the farmer's market, so there were shredded carrots but no green pepper. Next time I might use just a bit of red pepper. I also studded the top with halves of cherry tomatoes in an attempt to get DH to think it was more of somthing he was used to, but not necessary, we both liked it. This would be a good possibility cut into cubes and room temp as a cocktail party food. I prefer it hot or room temp best so far. Makes a lot, not expensive, really good way to get veggies. I did use one more egg, but mine were smallish. I think this would also be a very forgiving recipe for choice of veggies. The leeks were really good though, don't leave them out, but cut in very fine coins so they cook evenly. Thanks a bunch!

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    • on May 06, 2005

      This was pretty good! I don't like eggs, so I only used 2 and added some extra cheese. With a food processor, this was very fast to throw together. Great reheated and my daughter ate it!!

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    Nutritional Facts for Vegetable Bake

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.6
     
    Calories from Fat 83
    32%
    Total Fat 9.2 g
    14%
    Saturated Fat 4.4 g
    22%
    Cholesterol 154.3 mg
    51%
    Sodium 241.8 mg
    10%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 5.1 g
    20%
    Sugars 6.1 g
    24%
    Protein 13.8 g
    27%

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