Garden Fresh Veggie Bake

Garden Fresh Veggie Bake


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Grab some baby spinach and the best seasonal veggies to make this incredible roasted dish! Quick, easy, and perfectly seasoned to bring out the natural flavors of any fresh vegetable.

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Time needed

5 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 1 red onion, sliced
  • 4 large carrots, peeled and chopped
  • 1 1/2 C. broccoli florets
  • 1 large zucchini, sliced
  • 1 1/2 C. fresh or frozen corn
  • 5 C. fresh baby spinach leaves
  • 2 T. olive oil
  • 1 T. basil
  • 1 T. fresh lemon juice
  • 2 T. butter
  • 1/4 C. chicken broth
  • salt and pepper to taste

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Preheat your oven to 400°F. In a large bowl, add onions, carrots, broccoli, zucchini, and corn. Drizzle with oil and sprinkle with basil. Toss to combine and transfer to a roasting pan. Bake for about 40 minutes, stirring occasionally. In a microwavable bowl or measuring cup, combine lemon juice, butter, and chicken broth. Melt in the microwave, about 30 seconds, and stir. Remove the veggies from the oven and add spinach to the pan. Pour the chicken broth mixture on top of all the vegetables and gently stir to coat. Return to the oven for two minutes. Season with salt and pepper before serving.

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