Swiss Baked Vegetables
Recipe: #20752
August 30, 2015
Categories: Casseroles, Side Dishes, Dairy, Cheese, Parmesan, Vegetables, Swiss, Fall/Autumn, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Heavy Cream, Kosher Dairy more
"From the Italian Swiss Alps region. You can change up the vegetables to suit your tastes."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (311.8 g)
- Calories 642.1
- Total Fat - 41.9 g
- Saturated Fat - 22.7 g
- Cholesterol - 128.4 mg
- Sodium - 976.7 mg
- Total Carbohydrate - 43 g
- Dietary Fiber - 4.6 g
- Sugars - 20 g
- Protein - 25.3 g
- Calcium - 627.5 mg
- Iron - 2.1 mg
- Vitamin C - 57.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400F. Butter a large ovenproof rectangular dish.
Step 2
Lay the vegetables in rows next to each other.
Step 3
Pour over the cream, sprinkle with salt and pepper and Parmesan. Break butter into little pieces and dot it over vegetables.
Step 4
Bake for about 25 minutes, or until vegetables are tender. Serve hot.
Tips & Variations
No special items needed.
Tags :
Side Dishes
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