Katie’s Baked Vegetables

These tender baked vegetables offer a warm and savory compliment to any meal. Try pairing it with a chicken breast or a slice of roast beef and a crusty sourdough biscuit for a delicious dinner.

  • 3/4 cup diced green peppers
  • 2 cups celery, cut into two inch strips
  • 1 1/2 to 2 cups carrots, cut into two inch strips
  • 2 cups canned diced tomatoes
  • 2 cups green beans, fresh or frozen


  • 4 T melted butter
  • 1 T cornstarch or 3 T tapioca
  • 2 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T sugar

Preheat oven to 375 degrees. Place vegetables in a 3-quart dish. Mix butter, cornstarch or tapioca, salt, pepper, and sugar together, then pour over vegetables and mix well. Cover and bake for 1 hour or until vegetables are soft. Serves 12.