Roasted Vegetable Casserole: A medley of vegetables are tossed with Italian herbs and roasted to perfection, creating the perfect Vegetarian entrée or hearty side dish.
Have you gotten on the Meatless Monday bandwagon? Or maybe you are a Vegetarian. Regardless, incorporating more veggies into your diet is great for your health, your waistline, and your wallet. So I am so excited that today on Sunday Supper, we are sharing our favorite Vegetarian foods.
I have a vast repertoire of vegetarian meals, from Black Bean Chili, Sweet Potato Burritos, Mexican lasagna, Green Chile Burgers, to a Creamy Taco Bake, just to name a few. These recipes are economical, easy, and loved by my picky eaters–which is key, right?! YES!
When I was thinking about what to share with you today, I wanted it to be easy. I wanted it to be delicious. AND I wanted it to be versatile. This Vegetable Casserole is just all of those 3 things.
This Roasted Vegetable Casserole brings vegetables to life and makes them shine is such a simple way. Roasting the vegetables brings out their natural sugars, which appeals to the kids. And the olive oil and Italian herbs, make this dish sing with richness. The tomatoes-whether fresh or canned, bring the dish together and keep it from being dry on your palate. I love to sprinkle the dish with just a bit of freshly grated parmesan when it is warm from the oven, for an extra salty, creamy flavor. Of course that is optional and without it you have a dairy-free, vegan meal.
Okay, so let’s get started. First you want to start with hearty, thick vegetables like potatoes, sweet potatoes, onions, carrots, rutabagas, etc. I love to use sweet potatoes and carrots, but use ANYTHING you have–that is part of the beauty of this recipe. I let those roast for 30 minutes to start to get tender and then I add softer vegetables to the mix. I absolutely love yellow squash, eggplant, and banana peppers–the banana peppers gave this kick! And this is where I add tomatoes. Sometimes fresh diced up if I have them and they need used, other times canned diced tomatoes, sometimes homemade tomato sauce.
Again, the beauty of this recipe is use whatever you want! I then added a few more softer veggies on top–for color and presentation. Paired with a salad and some fresh bread, it is a hearty meal that even meat lovers will enjoy. Or serve it with roasted chicken for a fabulous side dish. However, you decide to serve this casserole, you MUST make it.
- 2 large russet potatoes, scrubbed and cut into 1 inch chunks (or omit for another vegetable)
- 2 large sweet potatoes, scrubbed and cut into 1 inch chunks
- 3 carrots, peeled and cut into 1 inch chunks
- 1 onion, peeled and cut into 1 inch chunks
- 1 tablespoon minced onion
- ¼ cup olive oil, divided
- 2 teaspoons oregano
- 2 teaspoons kosher salt, divided
- 1 eggplant, peeled and cut into 1 inch chunks
- 1 yellow squash, cut into inch chunks
- 1 zucchini, cut into 1 inch chunks
- 1 green pepper, cut into slices
- 2 banana peppers, cut into slices
- 2 cups diced fresh or canned tomatoes (or 2 cupsmarinara sauce)
- Parmesan cheese, optional
- Preheat oven to 400 degrees.
- Toss potatoes, onion, and carrots with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon oregano. Place in 2 quart casserole dish (or 9×13 pan). Roast for 30 minutes.
- Toss the remaining vegetables with remaining oil, oregano, and salt. Place on top of potatoes and then cover with tomatoes or tomato sauce.
- Bake for an additonal 25 minutes.
- Serve with Parmesan cheese, if desired.
Author: A Mind Full Mom