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 bread crumbs, 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-Monterey Jack cheese, shredded • 2 teaspoons brown sugar • 1/2 cup dry bread crumbs • 2 tablespoons fresh parsley, minced
Preheat the oven to 375 degrees F.
Grease a 2-quart baking dish.
In a large skillet, melt 2 tablespoons of butter.
Add the onion and sauté until tender, about 3-4 minutes.
Add the mushrooms, red pepper, salt, and pepper, cooking and stirring until the veggies are tender, for about 5 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
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, in layers.
Repeat the layers.
Melt the remaining butter.
Toss the melted butter with the bread crumbs and parsley.
Sprinkle the bread crumb mixture over the top of the bake.
Bake uncovered until golden brown, about 25-30 minutes.