Baked Vegetables I

Baked Vegetables I

213 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Klara Yudovich
Recipe by  Klara Yudovich

“Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
  2. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
  3. Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

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Reviews (213)

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These veggies were very, very good! After reading the other reviews, here's what I did. I peeled 3 potatoes (not 2) and cut them into chunks (not cubes). I placed them in a baking bag. I mixed the oil and soup mix (Lipton Herb & Garlic) together, then put about 3 tsp of the mix into the bag and shook it up. I baked the potatoes for 15 minutes while I cut up the other veggies. I left out the zucchini and added onion wedges. I took the bag out of the oven and added the rest of the veggies and the oil/soup mix and shook it up good. Baked for another 30 minutes. It was excellent! Potatoes and carrots were nice and soft. Leave out the salt, you don't need it. I can't wait to wrap these veggies in tin foil and throw them on the grill! Thanks for the recipe!



A great recipe! And the veggies don't come out dry, as they do in so many others I've tried. For our great results, we did this: mixed the olive oil and soup mix together first; tossed the potatoes with a small portion of the mixture and started them cooking; tossed the rest of the veggies with the mix and added them to the potatoes after 15 minutes; cooked them all another 40 minutes (but could have pulled them out at 30 minutes). Also, we added small, whole mushrooms, which we all love. We doubled this recipe to serve 7 people; everyone had their fill plus second helpings, and there were about 3 servings left over. My kids aren't crazy about vegetables, but they ate this and said it tasted like it was hot off the grill! All the adults loved it.



MY FAMILY LOVED THIS DISH!! It was so tasty...I have never seen the bowl of veggies gone before the main dish until tonight. No leftovers. It is sooooo easy and the hardest part is peeling the potatoes. Although this side dish goes well with almost any meal...try them with the Baked Teriyaki Chicken recipe also found on this site. The combination is to die for!

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Amount Per Serving (4 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 41.4 g
  • 13%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 719 mg
  • 29%

Based on a 2,000 calorie diet



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Root Vegetables Baked in Pesto Sauce


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Baked Chicken Breasts and Vegetables