Easy Vegetable Bake: A Fresh and Amazing Family Favorite
The keyword Easy Vegetable Bake perfectly captures this cozy, colorful, and satisfying dish that turns everyday vegetables into a nourishing, baked delight. This recipe transforms simple broccoli, cauliflower, and bell peppers into an oven-baked meal that’s as healthy as it is delicious. Whether enjoyed for lunch, dinner, or meal prep, it delivers fresh flavor and simple comfort in every bite.
Table of Contents
Why You’ll Love This Easy Vegetable Bake
This Easy Vegetable Bake is the weeknight hero for busy families and veggie lovers alike. It’s loaded with fiber-rich vegetables, creamy cheese, and a fluffy baked texture that’s both light and hearty. You can make it ahead, reheat it easily, and it tastes even better the next day. Best of all, it’s customizable you can swap in your favorite vegetables, use dairy-free cheese, or even make it grain-free if you like.
Easy Vegetable Bake
Equipment
- 9×13 inch baking dish
- large pot
- large mixing bowl
- small pan
- whisk
Ingredients
- 1 medium head broccoli, cut into medium florets
- 1 small head cauliflower, cut into florets
- 1 tbsp olive oil
- 1 small onion, diced
- 1/2 red bell pepper, sliced
- 3 eggs, lightly beaten
- 5 tbsp olive oil
- 1⅓ cup milk of choice
- 3/4 cup flour of choice
- 1/2 cup grated parmesan cheese
- 1 tsp each paprika and garlic powder
- salt and pepper to taste
- 1/3 cup fresh parsley, chopped
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of water to a boil. Add in the cauliflower and bring back to a boil. Cook for 7 minutes then add in the broccoli and cook for another 2 minutes or until the broccoli is just fork tender. Drain both vegetables to dry.
- While the cauliflower and broccoli cook, in a small pan, sauté your onion in the olive oil for 3 minutes or until translucent on medium heat.
- Preheat your oven to 350℉ (175℃). Add the broccoli, cauliflower, onion, and bell pepper to a 9×13 inch baking dish. Spread evenly and season with salt and pepper.
- In a large bowl, whisk together eggs, olive oil, and milk. Mix in the flour, parmesan, spices, and parsley. Pour evenly over the vegetables.
- Top with shredded mozzarella cheese. Bake for 40–45 minutes or until golden brown on top. Let cool 10 minutes before slicing.
Notes
What makes it special:
- Simple ingredients and no fuss cooking
- Perfectly balanced texture soft inside, golden on top
- Great for meal prep or leftovers
- Vegetarian and family-friendly
- Easy to adapt for gluten-free or dairy-free diets
Ingredients for Easy Vegetable Bake
Main Ingredients
- 1 medium head broccoli, cut into florets
- 1 small head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 small onion, diced
- ½ red bell pepper, sliced
- Salt and pepper, to taste
Batter Mix
- 3 large eggs
- 1 tablespoon olive oil
- ½ cup milk (any type, dairy or plant-based)
- ¼ cup flour (almond, oat, or gluten-free blend work well)
- 3 tablespoons grated parmesan or vegan alternative
- 1 teaspoon mixed spice blend (garlic powder, paprika, or dried herbs)
- 1 tablespoon fresh parsley, chopped
- ½ cup shredded cheese (for topping)
Ingredient Notes
- Broccoli and Cauliflower: The classic choice for structure and mild, nutty flavor. Swap with brussels sprouts, carrots, or zucchini for variety.
- Milk: Almond milk keeps it dairy-free; regular milk produces a richer texture.
- Flour Options: Oat flour gives a hearty note, almond flour keeps it low-carb, while gluten-free all-purpose flour makes it celiac-safe.
- Cheese Substitutes: Use shredded vegan cheese or nutritional yeast for a dairy-free difference.
- Egg-Free Option: Replace each egg with a mix of 1 tablespoon ground flaxseed and 3 tablespoons warm water for a veggie-based binder.
Step-by-Step Instructions
Step 1 – Preheat and Prepare Vegetables
Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and cook the cauliflower for 7 minutes. Add broccoli and cook for 2 additional minutes, until just fork-tender. Drain well to remove excess moisture.
Step 2 – Sauté and Season
In a small skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté for 3–4 minutes, stirring until translucent. Combine the cooked onion, cauliflower, broccoli, and bell pepper in a 9×13-inch baking dish. Season with salt and pepper to taste.
Step 3 – Mix the Batter
In a large bowl, whisk together eggs, olive oil, and milk. Stir in flour, parmesan, spices, and parsley until smooth. Pour the mixture evenly over the vegetables in the baking dish.
Step 4 – Add the Topping and Bake
Sprinkle shredded cheese evenly across the top. Place the dish in the oven and bake for 40–45 minutes, or until the top is golden brown and slightly puffed. Let rest for 10 minutes before slicing and serving.
Pro Tips for Success
- Drain the vegetables thoroughly before mixing to avoid excess moisture.
- Use freshly grated cheese-it melts better and adds authentic flavor.
- Add extra herbs like thyme or oregano for a Mediterranean aroma.
- For extra protein, add diced cooked chicken or tofu cubes.
- Love spice? Sprinkle a pinch of chili flakes on top before baking.
Flavor Variations
- Cheesy Garlic Bake: Add a teaspoon of minced garlic and extra parmesan for richness.
- Italian-Inspired Bake: Use mozzarella and oregano for pizza-style flavor.
- Southwest Veggie Bake: Mix in black beans, corn, and a pinch of cumin.
- Greek Vegetable Bake: Add crumbled feta, olives, and a squeeze of lemon juice.
- Vegan Delight: Use tofu-based egg substitute and plant-based cheese.
Serving Suggestions for this Easy Vegetable Bake
Serve this Easy Vegetable Bake warm straight from the oven with a light green salad or a side of roasted potatoes. It pairs beautifully with grilled chicken, quinoa, or crusty whole-wheat bread. It’s also great for breakfast or brunch alongside eggs or avocado toast.
Storage and Freezing Instructions
- Refrigerate: Store leftover portions in airtight containers for up to 5 days. Reheat in a toaster oven or skillet for crispiness.
- Freeze: Cut into single-serve squares, wrap in foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
- Meal Prep Tip: Bake in individual ramekins for quick grab-and-go portions.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 165 kcal |
| Protein | 9 g |
| Carbohydrates | 10 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sodium | 280 mg |
Love simple comfort food? Don’t miss my Poached Oven Baked Potatoes Recipe, it’s the easiest way to get irresistibly fluffy, golden potatoes every time!
FAQ About Easy Vegetable Bake
Can I make this gluten-free?
Yes! Substitute with almond or gluten-free all-purpose flour. It keeps the same texture and flavor profile without gluten.
Can I make it dairy-free?
Absolutely. Use oat or almond milk and replace parmesan with nutritional yeast or a non-dairy cheese alternative.
Can I add protein to this dish?
Definitely. Cubed cooked chicken or tofu works wonderfully, adding heartiness while keeping the recipe balanced and wholesome.
How do I know when it’s fully cooked?
The top should be golden brown and firm to the touch. Insert a knife into the center, if it comes out clean, it’s ready.
What’s the best way to reheat leftovers?
Reheat slices in a skillet over medium heat for 5 minutes per side or bake at 350°F for 10–12 minutes. Avoid microwaving to maintain the crisp texture.
Final Thoughts
This Easy Vegetable Bake is a nourishing, colorful, and flexible meal that brings comfort to your table while keeping things simple. With its blend of roasted vegetables, creamy texture, and golden top, it’s the perfect all-in-one dish for health-conscious eaters and busy cooks alike. Customize, reheat, and enjoy because mealtime should always be this easy and delicious.
