Baked Crunchy Vegetables

My family enjoys this recipe very much. It is quick and tastes great with all of the wonderfully fresh produce. Additionally, I have served this dish during holiday meals, because it is so much lighter than the usual holiday fare. Select a wide variety of vegetables from your garden, your local farmer’s market, or your grocery store’s produce department. The listed assortment works very well for our family. The amount of each vegetable will vary, depending on your family’s likes, the vegetable’s availability, and what size pan you use. Feel free to eliminate any vegetables from the list and add others that you want to include.


I use a 13″ x 9″ pan. You can bake less vegetables in a smaller pan, if you wish. We like our vegetables crunchy, so we do not bake them for very long. If you want your vegetables done more, increase the cooking time.


1-2 large sweet onions, cut in narrow wedges
1-3 tomatoes, cut into narrow wedges
1 zucchini, sliced
1-2 peppers, red, yellow, orange, or green
1/4 head of broccoli, separated into small pieces
1/4 head of cauliflower, separated into small pieces
mushrooms, cut into thick slices
any additional vegetables you want to add


Additional items:
6-8 oz. Monterey Jack Cheese, grated
4 oz. Parmesan Cheese, freshly grated cheese
2-3 tablespoons butter
juice from 1/2 lemon


Brush the bottom and sides of your pan with olive oil or butter. Cut onions, mushrooms, and tomatoes into wedges; cut peppers into strips; break up broccoli and cauliflower; cut the remaining vegetables into large slices. Place the vegetables in the pan and mix them around, so the vegetables are colorfully blended. Dot the vegetables with butter; sprinkle freshly grated pepper and freshly squeezed lemon juice over the top.


Bake at 350 for about 20-30 minutes or until vegetables are crunchy. Then sprinkle with Monterey Jack Cheese. Briefly bake until cheese is melted.