Easy Vegetable Bake Recipe

This Easy Vegetable Bake is a vibrant, nourishing dish that’s perfect for any occasion, whether you’re looking for a hearty side or a light main. It combines the wholesome goodness of broccoli and cauliflower with the richness of cheese and the depth of spices, all baked to perfection. This versatile recipe can be adapted to include your favorite vegetables or whatever you have on hand, making it a great way to enjoy a variety of nutrients in one delicious meal. Let’s get started!


  • 1 medium head broccoli, cut into medium florets
  • 1 small head cauliflower, cut into florets
  • 1 Tbs olive oil, plus 5 Tbs for the bake mixture
  • 1 small onion, diced
  • 1/2 red bell pepper, sliced

For the Bake Mixture:

  • 3 eggs, lightly beaten
  • 1⅓ cup milk of choice (dairy or any plant-based milk)
  • 1 cup flour of choice (all-purpose, whole wheat, or a gluten-free blend)
  • 1/3 cup grated Parmesan cheese
  • 1 tsp each paprika + garlic powder
  • Salt and pepper to taste
  • 1/3 cup fresh parsley, chopped
  • 1 cup shredded mozzarella cheese


  1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures the oven is ready for baking as soon as your vegetable mixture is prepared.
  2. Prepare the Vegetables: In a large bowl, toss the broccoli and cauliflower florets with 1 tablespoon of olive oil, ensuring they are evenly coated. Spread the vegetables on a baking sheet in a single layer and roast for about 20-25 minutes, or until they are tender and start to brown at the edges.
  3. Sauté: While the vegetables are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sliced red bell pepper, sautéing until they are soft and slightly caramelized, about 5-7 minutes. Set aside.
  4. Mix the Bake Mixture: In a large bowl, combine the eggs, milk, and 5 tablespoons of olive oil. Whisk together until well combined. Gradually add the flour, Parmesan cheese, paprika, garlic powder, salt, and pepper, stirring until the mixture is smooth. Stir in the chopped parsley.
  5. Combine: Once the vegetables are roasted, reduce the oven temperature to 350°F (175°C). Add the roasted vegetables and sautéed onion and bell pepper to the egg mixture. Stir to ensure the vegetables are evenly coated.
  6. Assemble: Pour the vegetable and egg mixture into a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
  7. Bake: Place the baking dish in the oven and bake for about 35-40 minutes, or until the top is golden and bubbly, and a toothpick inserted into the center comes out clean.
  8. Serve: Let the vegetable bake cool for a few minutes before serving. This dish can be enjoyed hot or at room temperature, making it a versatile option for meals or potluck gatherings.

This Easy Vegetable Bake is not only a feast for the eyes with its colorful array of vegetables, but it’s also a delightful blend of flavors and textures. It’s a comforting meal that’s both nutritious and satisfying, perfect for busy weeknights, leisurely weekends, or special gatherings with loved ones. Enjoy!