Italian Veggie Burger Bake Recipes

ITALIAN VEGGIE BAKE

Steps:

• Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
• Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
• Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
• Bake 25 to 30 min. or until heated through. Sprinkle with parsley.

ITALIAN "VEGGIE BURGER" BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, on large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.
• Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pepper and onion stir-fry; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Stir in diced tomatoes. Cook 4 to 6 minutes, stirring frequently, until slightly thickened. Remove from heat.
• In medium bowl, stir pasta and hummus until coated. In baking dish, layer half each of the pasta mixture, vegetable mixture and cheese; top with burgers. Repeat with remaining pasta mixture, vegetable mixture and cheese. Sprinkle olives evenly over top.
• Cover tightly with foil; bake 35 minutes. Uncover; bake 5 to 10 minutes longer or until heated through. Let stand 5 minutes before serving.

ITALIAN VEGETABLE BAKE

Steps:

• Drain and coarsely chop tomatoes. Save liquid.
• Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
• Cover and bake at 325ºF for 15 minutes.
• Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
• Sprinkle top with parmesan cheese just before serving.

THE BEST VEGGIE BURGER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
• Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
• Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
• Remove from the oven and let mixture cool for 10 minutes.
• Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
• Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
• Form mixture into 8 patties and season each with salt and pepper.
• Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
• Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.

BAKED VEGGIE BURGERS

Steps:

• Spray pan with cooking spray.
• Add chopped veggies and cook on medium heat for about 5 minutes, or until tender.
• Crush beans and mix in egg and bread crumbs.
• Spoon into 4 equal patties on a cookie sheet coated with non stick spray.
• Bake at 375 - 400 degrees for 20 minutes.
• Flip burgers and cook for another 10 - 15 minutes.