Savory Crumbed Vegetable Bake

Faigy Grossman Recipe By
  • Cook & Prep: 1 h 05 m
  • Serving: 8
  • Contains:

I love the savory taste that the mustard adds to these crumbed veggies; a salty spiciness that had me reaching for doubles and triples and… Oops — the bowl was empty!

 

Ingredients (10)

Main ingredients

Start Cooking

Make the Vegetable Bake

  1. Preheat oven to 350 degrees Fahreneheit (180 degrees Celsius). In a large skillet, toast bread crumbs in oil until light brown and crisp. Add in French-fried onions and dry mustard. Stir to combine and then set aside.

  2. Place remaining ingredients in a 9x13-inch (23x33-cm) oven-to-table casserole dish or baking pan and stir until well combined. Cover tightly and bake for 50 minutes, or until vegetables are tender, yet still a little crisp.

  3. Uncover and mix gently until pan juices are evenly distributed; sprinkle crumbs over vegetables. Return to oven an additional 10 minutes, uncovered. Remove from heat and serve.

     

Note:

This can be served at room temperature too.

 

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