Garden Vegetable Bake Recipe

Name: Garden Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green beans trimmed and halved; 1 zucchini sliced; 3 ears corn kernels cut off; 1 onion sliced in rings; 1 bell pepper sliced in rings; 2 tomatoes sliced; salt; pepper; 3/4 cup grated sharp cheese; 2 tablespoons butter; 1 cup cubed bread

Servings: persons

1 cup green beans trimmed and halved
1 zucchini sliced
3 ears corn kernels cut off
1 onion sliced in rings
1 bell pepper sliced in rings
2 tomatoes sliced
salt
pepper
3/4 cup grated sharp cheese
2 tablespoons butter
1 cup cubed bread

1
In lightly greased slow cooker, layer the vegetables in the order listed, starting with the green beans, and ending with the tomatoes, adding a sprinkle of salt and pepper every other layer.
2
Sprinkle with cheese.
3
Cover and cook on High for 2.5-3 hours, until green beans are as tender as you like them.
4
In skillet, melt butter and add cubed bread. Stir occasionally until bread cubes are toasted.
5
Sprinkle toasted bread cubes on top of bake, pressing down lightly.Continue cooking, uncovered, until bread warms but remains crisp.

243

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 11 ingredients. The key ingredients include: 1 cup green beans trimmed and halved, 1 zucchini sliced, 3 ears corn kernels cut off, 1 onion sliced in rings, and more.

Yes, Garden Vegetable Bake 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.

Garden Vegetable Bake

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