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Italian Vegetables

Baked Italian vegetables are a great addition to your dinner menu as a side or works great as a vegetarian main dish.

Before You Cook
  • Take a minute to read through the recipe before you start.
  • Wash all fresh produce and work surfaces.
  • Wash your hands at the beginning and throughout the cooking process.
  • Children should ask for permission before using appliances and sharp knives.
  • 1 (15 ounce) can tomato sauce
  • 1 cup broccoli, chopped
  • 1 tomato, chopped
  • 1 green pepper, diced
  • 1 cup chopped cauliflower
  • 2 medium zucchini, sliced
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • pepper to taste
  1. Preheat oven to 350°F. Wash all vegetables. Collect, chop, shred, and measure all ingredients before starting to prepare the recipe.
  2. Combine onion, zucchini, tomato, celery, and green pepper in a 9 inch square baking dish. In a small bowl, mix the tomato sauce, Italian seasoning, and garlic powder together, then pour the sauce over the vegetables.
  3. Bake uncovered for 30 to 35 minutes until squash/zucchini is tender.
  4. Remove from oven and let stand for 5 minutes before serving. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Makes 6 servings.