Six-Veggie Bake Recipe

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Six-Veggie Bake
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Ingredients:

Directions:

  1. In a large bowl, combine the first 10 ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  2. In a small bowl, combine the milk, egg substitute, seasoning blend and pepper; pour over the vegetable mixture. Cover and refrigerate for 2 hours or overnight.
  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 425° for 15 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean. Yield: 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 167.27 Kcal (700 kJ)
Calories from fat 31.08 Kcal
% Daily Value*
Total Fat 3.45g 5%
Cholesterol 85.72mg 29%
Sodium 313.59mg 13%
Potassium 243.09mg 5%
Total Carbs 21.86g 7%
Sugars 7.14g 29%
Dietary Fiber 1.24g 5%
Protein 12.15g 24%
Vitamin C 7.1mg 12%
Iron 1.5mg 8%
Calcium 104.5mg 10%
Amount Per 100 g
Calories 221.97 Kcal (929 kJ)
Calories from fat 41.24 Kcal
% Daily Value*
Total Fat 4.58g 5%
Cholesterol 113.76mg 29%
Sodium 416.16mg 13%
Potassium 322.6mg 5%
Total Carbs 29.01g 7%
Sugars 9.48g 29%
Dietary Fiber 1.64g 5%
Protein 16.13g 24%
Vitamin C 9.5mg 12%
Iron 2mg 8%
Calcium 138.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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