Swiss Baked Vegetables

Prep Time
Cook Time
Ready In

"From the Italian Swiss Alps region. You can change up the vegetables to suit your tastes."

Original recipe yields 4 servings


  • 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 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.



I scaled it back for 1 serve and had to assemble in a 8" x 8" cake pan and thought no way was I going to get through all this looks like a breakfast has is coming up - well it is not all I left was a little bit of leek and the stalk of the broccolini though I did have to use a low gi Carisma potato in place of the sweet potato and use a sharp cheddar in place of the parmigiana - so sorry on that have to catch up on my shopping. Anyways thank you Mikekey for a great side which I can switch about to suit the DH and I using different vegetables made for First Time tag gma eon FF&F.

review by:
(15 Feb 2017)