Ads 468x60px

Thursday, June 12, 2014

Garden Vegetable Bake

Tonight is one of those damp, rainy, chilly spring evenings when comfort food is calling.  I was planning on trying a new soup recipe, but didn't plan accordingly and had to make something that would take less than 2 hours from start to finish.

I had no clue what to call this, so we are just simply going to call it Garden Vegetable Bake.  This recipe is really simple and I have found that you can add, remove, or change ingredients without changing the final product.  This is how I made it tonight.

Garden Vegetable Bake


8 medium potatoes, chopped
2 medium zucchini's, chopped
1 medium yellow squash, chopped
1 yellow onion, roughly chopped
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
2 cups fresh green beans, cut into 1/2 inch pieces
1/2 cup breadcrumbs
1/2 cup olive oil
1 tbsp paprika (add more or less if you would like)
salt & pepper to taste

          1. Preheat oven to 400 degrees F (200 degrees C).

          2. In a medium baking pan, toss together the zucchini, squash, potatoes, peppers, onion, and green beans, bread crumbs, and olive oil. Season with paprika, salt, and pepper.  Mix well.

          3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

          Makes About 8 Main Dish Servings


Post a Comment