italian vegi bake

(1 rating)
Recipe by
Deb Rosdahl
Fredericksburg, VA

Meat lovers: You can add Italian Sweet Sausage and Chicken pieces to this dish...my husband loves this!

(1 rating)
yield 4 -6
prep time 30 Min
cook time 45 Min

Ingredients For italian vegi bake

  • 4
    potatoes (peeled and quartered)
  • 2
    red bell peppers (de-seeded & cut up chunky)
  • 2
    green bell peppers (de-seeded & cut up chunky)
  • 3 lg
    tomatoes (quartered & cut up chunky)
  • 2 can
    chicken broth, non-fat (use the small cans or 1 lg container))
  • 1/2 lb
    green beans, fresh (washed and snapped & left whole)
  • 1 pinch
    sea salt
  • 1 pinch
    black pepper
  • 1 1/4 c
    lemon juice, fresh
  • 2 Tbsp
    rosemary (i use fresh because i grow my own but you can use dried it comes out just as yummy)
  • 1 pinch
    mint, fresh (again, you can use the 1/8 tsp of dried)
  • 2 clove
    garlic, fresh and grated
  • 3 Tbsp
    evoo (extra virgin olive oil)

How To Make italian vegi bake

  • 1
    Preheat oven to 425.
  • 2
    In a large bowl put all veggies in and combine with the Olive oil first.
  • 3
    Add all the seasonings/herbs to bowl mixture and stir until all are coated.
  • 4
    Mix the chicken broth and lemon juice in a separate bowl and set aside.
  • 5
    Take the bowl mixture of veggies and place in 13 x 9 deep baking dish and spread evenly throughout.
  • 6
    Pour the liquid mixture over all the veggies and place in preheated oven for about 40-45 minutes or until veggies tender.
  • 7
    Hint: I make sure I stir the entire mixture halfway through baking time.
  • 8
    Let sit for 5 minutes (during this time is when I add 1/2 cup of grated Asiago cheese to the dish. I hope you enjoy this as much as my family ;-)

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