Vegetable Medley Bake
Brighten up your dinner table with this colorful and hearty Vegetable Medley Bake, a nourishing dish that's as vibrant in flavor as it is in appearance. Bursting with a rainbow of fresh produce—zucchini, yellow squash, carrots, broccoli, and cherry tomatoes—this dish combines wholesome veggies with a rich topping of melted mozzarella and Parmesan cheese, crunchy breadcrumbs, and aromatic herbs like oregano and thyme. Perfect as a stand-alone vegetarian main or a versatile side dish, this easy-to-make bake comes together in under an hour, making it ideal for busy weeknights or special gatherings. Garnished with fresh parsley for an extra pop of freshness, this oven-baked delight strikes the perfect balance between comfort food and healthy eating. Whether you're meal-prepping or hosting a dinner party, the Vegetable Medley Bake will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 medium Carrot
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 1 cup Cherry tomatoes
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash the zucchini, yellow squash, carrot, and red bell pepper thoroughly. Slice the zucchini, yellow squash, and carrot into thin rounds. Dice the red bell pepper into bite-sized pieces.
Cut the broccoli into even-sized small florets if not already prepared. Halve the cherry tomatoes.
Mince the garlic cloves finely.
In a large mixing bowl, combine the zucchini, yellow squash, carrot, red bell pepper, broccoli florets, and cherry tomatoes. Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Transfer the vegetable mixture into a lightly greased 9x13-inch baking dish. Spread the vegetables out into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top of the vegetables, followed by the grated Parmesan cheese.
In a small bowl, combine the breadcrumbs and half of the chopped parsley. Sprinkle this mixture evenly over the cheese layer.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender, the cheese is melted, and the breadcrumbs are golden brown.
Remove from the oven and let it rest for 5 minutes. Garnish with the remaining chopped parsley before serving.
Serve warm as a main dish or as a flavorful side for roasted proteins or grains.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 42.9 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1631 mg | 125% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3298 mg | 70% | |
*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.
