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!
Savory Crumbed Vegetable Bake
Recipe By Faigy Grossman
- Cooking and Prep: 1 h 05 m
- Serves: 8
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Make the Vegetable Bake
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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.
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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.
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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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Replies:
I would reheat it in on a hot plate or blech just until it's warm but not dried out and overcooked. -
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Replies:
I would reheat it in on a hot plate or blech just until it's warm but not dried out and overcooked.
