This easy veggie bake is a delicious vegetarian meal you can modify as you please! The name is “veggie” bake so add any veggie and easily turns into a breakfast bake or a cheesy casserole.
This dish came from my hubby who used to eat it as a child in West Virginia. I re-created this recipe as a way to use up the broccoli, cauliflower, and carrots I had in the fridge. We do not like to be wasteful so we try to find the best ways to use up what’s in the fridge.
My hubby came across the broccoli and cauliflower getting brown and remembered this recipe.
I realized this dish is very versatile. This could be the main dish for dinner or breakfast. You could definitely modify the recipe into a breakfast bake, or a casserole by using a deeper baking dish. It works vegetarian or not!
The secret to using veggies in dishes like these…boil them in seasoned water. I used bullion cubes along with salt and pepper. I personally season every layer of my food. Plain boiled veggies are not my thing. I am not a fan of bland foods.
The carrots should be sweet but these had lost their sweetness, I decided to roast them in butter and nutmeg to add flavor and to make them a little softer but still keep that bite.
The onions used in this dish were raw when I added them but for a softer bite, saute’ them in olive oil.
If you like a crispier or browner top place it uncovered under the broiler on HI for about 30 seconds.