Baked Vegetables II

Recipesfull introduces to you: Vegetarian Recipes. (Baked Vegetables II). No one will be able to resist these cheesy vegetables! Change the vegetables according to your family's preference. Anything is good! You can use any kind of cheese you like, too.

Brief

Servings: 8

Yield: 8 servings

Baked Vegetables II

Ingredients

1 head fresh broccoli

cut into florets

1 head cauliflower

broken into small florets

1 pound carrots

coarsely chopped

½ pound fresh lima beans

cut into bite-sized pieces

¾ pound yellow wax beans

cut into bite-sized pieces

1 zucchini

chopped

5 onions

chopped

6 cloves garlic

minced

2 tablespoons butter

6 ounces shredded Cheddar cheese

1 ½ cups chopped walnuts

Everyday Cooking

Directions

Step 1

In a medium saute pan melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.

Step 2

Spread broccoli cauliflower carrots lima beans yellow wax beans and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.

Step 3

Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts approximately 30 minutes.

Nutritional Information

Baked Vegetables II

Servings Per Recipe:8

Calories: 586.1

% Daily Value *

Protein: 28.3g 57%

Carbohydrates: 66.8g 22%

Dietary Fiber: 23.4g 94%

Sugars: 11.5g

Fat: 26g 40%

Saturated Fat: 8.1g 40%

Cholesterol: 30mg 10%

Vitamin A Iu: 10082.9IU 202%

Niacin Equivalents: 8.6mg 66%

Vitamin B6: 0.9mg 58%

Vitamin C: 80.4mg 134%

Folate: 398.7mcg 100%

Calcium: 345mg 35%

Iron: 6.9mg 39%

Magnesium: 235.8mg 84%

Potassium: 1742.6mg 49%

Sodium: 241.8mg 10%

Thiamin: 0.7mg 69%

Calories From Fat: 234

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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