Garden Veggie Bake: A Delicious Experiment in Homegrown Flavors

Garden Vegatable Bake

Garden Vegetable BakePhoto byDebbie Miller

I decided to experiment with veggies from our garden.

I chopped up some yellow summer squash, zuccini, cabbage, red and green bell peppers. Green onions, carrots and corn on the cob. For extra flavor I added some smoked sausage and jalapeno peppers. Seasoned with salt and pepper and garlic powder and paprika. Placed a stick of butter (cut into slices) all around the top and covered with aluminum foil. Put into the oven at 400 degrees. I baked this for about 20 to 25 minutes.

The length of time to bake vegetables to retain crunch depends on the type of vegetable and the size of the pieces. Generally, for vegetables like zucchini, bell peppers, and cherry tomatoes, baking at 400°F for 10-15 minutes should help retain some crunch. For denser vegetables like carrots, broccoli, and cauliflower, baking at a slightly higher temperature of 425°F for 15-20 minutes may be more suitable.

Keep an eye on the vegetables as they bake, checking for doneness and texture as you approach the end of the recommended cooking time. You may also want to toss the vegetables halfway through baking to ensure even cooking.