Creamy Vegetable Bake
Submitted by PamelaE
Quick microwave vegetable bake with scalloped potatoes, zucchini, tomatoes, and green pepper in a creamy vegetable juice sauce. A 30-minute side dish with zero oven time.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minNo oven? No problem. This vegetable bake happens entirely in the microwave in about 30 minutes.
Scalloped potatoes cook in a savory base of vegetable juice cocktail, then get joined by cubed zucchini, fresh tomatoes, green bell pepper strips, and sliced onion. A splash of milk stirred in at the end brings the sauce together into something creamy and comforting.
Basil and butter round out the flavor, and a quick 5-minute rest lets everything set up before serving.
Chef Tips
- Stir halfway through each microwave cycle so the vegetables cook evenly. Microwaves have hot spots.
- The vegetable juice cocktail (like V8) does double duty as the cooking liquid and seasoning base.
- If the sauce seems too thick after standing, stir in a bit more milk to loosen it up.
- This works as a side for grilled chicken, pork chops, or as a light vegetarian main with crusty bread.
Ingredients
Directions
In 2-quart microwave-safe casserole combine potatoes and vegetable juice until sauce is dissolved.
Stir in zucchini, tomato, pepper, onion, butter and basil.
Cover loosely with plastic wrap; cook on High 6 to 8 minutes, stirring once.
Stir in milk.
Re-cover and cook on High 7 to 9 minutes or until potatoes and vegetables are just tender, stirring once.
Let stand 5 minutes.
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