Baked Vegetable Quartet Recipe

Name: Baked Vegetable Quartet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Large Eggs, Beaten; 2 Tablespoons Whole Milk Or Cream; 1 teaspoon Sea Salt; 1- 1/4 teaspoon Black Pepper; 2- 1/2 cups Seasoned Bread Crumbs (or Plain) OR Panko; 1 cup Zucchini (Bite Size Chunks); 1- 1/2 cup Broccoli Florets (fresh); 1- 1/2 cup Cauliflower Florets (Fresh); 1 cup White Button Mushrooms (cleaned With Damp Paper Towels-stems On); 4 Tablespoons Olive Oil (divided-for Drizzling Veggies Before Baking); 2 cups Grated Parmesan Cheese; 1 cup Sour Cream; 1/2 cups Cream Cheese; 1 whole Lemon, Juice And Zest; 3 dashes Your Favorite Hot Sauce

Servings: persons

3 whole Large Eggs, Beaten
2 Tablespoons Whole Milk Or Cream
1 teaspoon Sea Salt
1- 1/4 teaspoon Black Pepper
2- 1/2 cups Seasoned Bread Crumbs (or Plain) OR Panko
1 cup Zucchini (Bite Size Chunks)
1- 1/2 cup Broccoli Florets (fresh)
1- 1/2 cup Cauliflower Florets (Fresh)
1 cup White Button Mushrooms (cleaned With Damp Paper Towels-stems On)
4 Tablespoons Olive Oil (divided-for Drizzling Veggies Before Baking)
2 cups Grated Parmesan Cheese
1 cup Sour Cream
1/2 cups Cream Cheese
1 whole Lemon, Juice And Zest
3 dashes Your Favorite Hot Sauce

1
Preheat oven to 400 F.
2
In a mixing bowl add eggs, milk, salt and black pepper and beat together.
3
Put the breadcrumbs on a plate or shallow bowl.
4
First dip the fresh vegetables individually into the egg mixture.
5
Then roll the coated veggies in the breadcrumbs, making sure to coat them well.
6
Add the coated veggies into a 9 x 12 non-stick baking sheet pan (you will need several sheet pans).
7
Drizzle olive oil over veggies.
8
Spread veggies in a single layer on the sheet pans.
9
Add pans into the oven and bake for 15-20 minutes (prick veggies with a toothpick to make sure they are tender).
10
Remove pans from oven and put veggies onto a large serving platter.
11
Sprinkle grated Parmesan cheese over them while they are still warm.
12
Repeat until all veggies are baked.
13
For the optional dipping sauce: In a mixing bowl add all ingredients and use a hand mixer on low speed to mix together.
14
Refrigerate until ready to serve with the Baked Vegetable Quartet.
15
Hope you will enjoy!
16
Note: These can be frozen in freezer safe container or bags and re-heated at another time.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 whole Large Eggs, Beaten, 2 Tablespoons Whole Milk Or Cream, 1 teaspoon Sea Salt, 1- 1/4 teaspoon Black Pepper, and more.

Yes, Baked Vegetable Quartet falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Vegetable Quartet

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