Italian Vegetable Bake

5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.1
  • Total Fat: 9.5 g
  • Cholesterol: 6.6 mg
  • Sodium: 178.2 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Italian Vegetable Bake calories by ingredient
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A great dish with vegetables in the oven. A great dish with vegetables in the oven.
Number of Servings: 6


    I used potatoes, carrots, green pepper, tomato, and onion. I have also used zuccini, red peppers, and other assorted veggies. Great for a veggie drawer clean-out.

    This is adapted from a Giada recipe I found.


Cut all veggies the same thickness, about 1/2 inch. Toss in baking dish with olive oil and season to taste. I use salt, pepper, oregano, basil, and thyme. Top with a mixture of fresh grated Parmesan and Italian style breadcrumbs. Bake for about 40 minutes at 400 degrees.

Number of Servings: 6

Recipe submitted by SparkPeople user KATIEKAT8.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I have enjoyed this recipe so much I've made it twice. Once with cheese and once without. Delicious either way. - 6/10/11

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  • Incredible!
    1 of 1 people found this review helpful
    Replace the potato w/ 1" cubes of sourdough bread. I also use a recipe like this to clean out the vegetable drawer. - 4/22/11

    Was this review helpful?   yes  No
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