Italian Vegi Bake

Italian Vegi Bake

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Deb Rosdahl


Meat lovers: You can add Italian Sweet Sausage and Chicken pieces to this husband loves this!


★★★★★ 1 vote

30 Min
45 Min


  • 4
    potatoes (peeled and quartered)
  • 2
    red bell peppers (de-seeded & cut up chunky)
  • 2
    green bell peppers (de-seeded & cut up chunky)
  • 3 large
    tomatoes (quartered & cut up chunky)
  • 2 can(s)
    chicken broth, non-fat (use the small cans or 1 lg container))
  • 1/2 lb
    green beans, fresh (washed and snapped & left whole)
  • 1 pinch
    sea salt
  • 1 pinch
    black pepper
  • 1 1/4 c
    lemon juice, fresh
  • 2 Tbsp
    rosemary (i use fresh because i grow my own but you can use dried it comes out just as yummy)
  • 1 pinch
    mint, fresh (again, you can use the 1/8 tsp of dried)
  • 2 clove
    garlic, fresh and grated
  • 3 Tbsp
    evoo (extra virgin olive oil)

How to Make Italian Vegi Bake


  1. Preheat oven to 425.
  2. In a large bowl put all veggies in and combine with the Olive oil first.
  3. Add all the seasonings/herbs to bowl mixture and stir until all are coated.
  4. Mix the chicken broth and lemon juice in a separate bowl and set aside.
  5. Take the bowl mixture of veggies and place in 13 x 9 deep baking dish and spread evenly throughout.
  6. Pour the liquid mixture over all the veggies and place in preheated oven for about 40-45 minutes or until veggies tender.
  7. Hint: I make sure I stir the entire mixture halfway through baking time.
  8. Let sit for 5 minutes (during this time is when I add 1/2 cup of grated Asiago cheese to the dish.

    I hope you enjoy this as much as my family ;-)

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