Italian Vegi Bake Recipe

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Italian Vegi Bake

Deb Rosdahl


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

★★★★★ 1 vote
30 Min
45 Min


potatoes (peeled and quartered)
red bell peppers (de-seeded & cut up chunky)
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)


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