It’s easy to think of vegetables as a side dish rather than the main course, but the Monterey Veggie Bake will change your mind about that! Hearty mushrooms, savory onions, and bright red peppers are mixed with aromatic garlic and smoky-sweet brown sugar to bring out the best in the garden flavors. Layered with melty sharp cheese and topped with crunchy, herby breadcrumbs, the Monterey Veggie Bake is vegetarian cooking like you’ve never tasted before! It’s a wonderful way to become excited about eating your veggies.
Ingredients
- 5 tablespoons butter, divided
- 1 medium onion, chopped
- 2 cups fresh mushrooms, sliced
- 1 medium sweet red pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 1 (16-ounce) package frozen corn, thawed
- 2 cups Colby-Jack cheese, shredded
- 2 teaspoons brown sugar
- 1/2 cup dry breadcrumbs
- 2 tablespoons fresh parsley, minced
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 2-quart baking dish.
Step 3 –In a large skillet, melt 2 tablespoons of the butter.
Step 4 –Add the onions and sauté until tender, about 3-4 minutes.
Step 5 –Add the mushrooms, the red pepper, the salt, and the pepper, cooking and stirring until the veggies are tender, about 5 minutes.
Step 6 –Add the garlic and sauté until fragrant, about 1 minute.
Step 7 –Layer 1/2 of the corn in the prepared baking dish. Add 1/2 of the mushroom mixture, 1/2 of the cheese, and 1/2 of the brown sugar.
Step 8 –Repeat the layers.
Step 9 –Melt the remaining butter.
Step 10 –Toss the melted butter with the breadcrumbs and the parsley.
Step 11 –Sprinkle the breadcrumb mixture over the top of the bake.
Step 12 –Bake uncovered until golden-brown, about 25-30 minutes.
Step 13 –Serve.
