Crunchy Vegetable Bake
Elevate your weeknight dinners with this irresistible Crunchy Vegetable Bake, a vibrant medley of tender broccoli, cauliflower, carrots, zucchini, and red bell pepper, all brought to life with a crispy golden breadcrumb and Parmesan topping. Perfect as a side dish or a wholesome vegetarian main, this recipe combines nutrient-packed vegetables with the comforting flavors of garlic, Italian herbs, and a buttery crunch. Blanching ensures the veggies retain their vibrant color and tender texture, while baking unites everything in a satisfying blend of crispy and creamy. Ready in under an hour, this baked vegetable dish is a crowd-pleaser that's both nutritious and indulgent. Perfect for meal prepping or impressing dinner guests, the Crunchy Vegetable Bake is your go-to for wholesome comfort food!
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Recipe Information
Ingredients
- 300 grams broccoli florets
- 300 grams cauliflower florets
- 2 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 minced garlic cloves
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 2 tablespoons butter
Instructions
Preheat your oven to 200°C (390°F). Grease a 9x13-inch baking dish with a little olive oil.
Bring a large pot of salted water to a boil. Blanch the broccoli and cauliflower florets for 3 minutes, then drain and set aside.
Slice the carrots and zucchini into thin rounds. Cut the red bell pepper into strips.
In a large mixing bowl, combine the blanched broccoli, cauliflower, sliced carrots, zucchini, and red bell pepper. Drizzle with 2 tablespoons of olive oil, and season with salt, black pepper, and minced garlic. Toss to coat evenly.
Transfer the vegetable mixture to the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, dried Italian herbs, and a pinch of salt. Drizzle with 1 tablespoon of olive oil and mix well to coat the breadcrumbs.
Sprinkle the breadcrumb mixture evenly over the vegetables in the baking dish.
Cut the butter into small cubes and dot it over the top of the breadcrumbs.
Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the breadcrumb topping is golden and crispy.
Remove from the oven and let cool slightly before serving. Enjoy your Crunchy Vegetable Bake as a side dish or a standalone meal!
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 8882 mg | 386% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 55.7 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 842 mg | 65% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2549 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
