Vegetable Bake

November/December 2019 Dig In Recipe
Recipe By:
Logo Site
Vegetable Bake
Serving: Serves 10
Prep Time: 20 Minutes
Cook Time: Cook 38 Minutes
Vegetable Bake
Recipe By: Logo Site

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INGREDIENTS

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1 cup fresh flat-leaf parsley leaves

¼ cup plus 2 Tbsp. Big Y extra virgin olive oil, divided

3 Tbsp. champagne vinegar

1½ Tbsp. fresh lemon juice

-sea salt and fresh ground pepper to taste

½ cup leeks, chopped

4 garlic cloves, minced

1 cup celery, chopped

2 cups leftover baby carrots, cut in half

2 cups leftover green beans, cut in half

1½ cups leftover Brussels sprouts, quartered

3½ cups leftover mashed potatoes

1 cup shredded cheddar cheese

DIRECTIONS

1. In a food processor, combine parsley, ¼ cup oil, vinegar, lemon juice and salt and pepper to taste; pulse until combined. 2. Preheat oven to 350ºF. 3. In a large skillet over medium heat, add remaining oil. Once hot, add leeks, garlic and celery and sauté for 3 minutes. Add carrots, beans and Brussels sprouts and sauté for 5 minutes; remove from heat and stir in oil/vinegar mixture. Transfer mixture to a 9x13-inch baking dish. 4. In a medium bowl, combine mashed potatoes and cheese; place over top of vegetable mixture. Cover with foil and bake for 15 minutes. Remove foil and bake, uncovered, for 10 minutes. Place under broil for 5 minutes or until top browns nicely. Let sit 5 minutes before serving.

Nutrition facts:

Nutrition Information Per Serving Calories: 207 (Calories from Fat: 117); Total Fat: 13g (Saturated Fat: 5g); Protein: 5g; Total Carbohydrates: 19g (Dietary Fiber: 3g; Sugars: 4g); Cholesterol: 20mg; Sodium: 340mg
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
Prep Time: 25 Minutes
Cook Time: Cook 6 Minutes
Prep Time: 30 Minutes
Cook Time: Chill 4 hours
Prep Time: 25 Minutes
Cook Time: Cook 69 Minutes
Prep Time: 30 Minutes
Cook Time: Chill 1 hour