Roasted Vegetable Casserole Recipes

OVEN ROASTED VEGETABLES RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius.)
• Grease the baking dish with oil.
• Cut the garlic clove in half and rub the sides and bottom of the dish with the garlic.
• Cut the zucchini, tomatoes, eggplant and fennel bulbs into slices about ¼ inch (½ cm) thick.
• Arrange the sliced vegetables alternately (so first a slice of zucchini, then tomato, eggplant and finally fennel and repeat that) in the bowl.
• Drizzle with the rest of the oil.
• Sprinkle with Italian seasoning and grate the cheese on top.
• Slide the casserole in the oven and bake for 40 minutes. Check every 10 minutes if the vegetables won't become to brown. In that case cover with aluminum foil.

FALL ROASTED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375F and set a 9×13″ casserole dish. Pour 1/3 cup (80 ml) vegetable broth into a large pot or dutch oven and warm over medium heat. Add in the shallots, onion, and celery. Sauté for 3 to 5 minutes, until translucent. Cook over medium heat until translucent.
• Add the apple, cranberries, rosemary, thyme, salt, and black pepper, to taste. Sauté for an additional 5 minutes, until the apples are tender. Add the butternut squash and Brussels sprouts to the pot and mix to combine.
• Pour a thin layer of vegetable broth in the base of a 9"x13" casserole dish, then add in the vegetable medley from the pot. Pour the remaining vegetable broth over the top of the vegetables, then sprinkle the chopped pecans evenly on top. Drizzle or spray with oil, if desired.
• Bake in the middle rack of the oven for 30 to 35 minutes, or until the squash is tender. If you'd like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterward, watching carefully to they do not burn. Serve warm; store any leftovers in the refrigerator for up to one week.

ROASTED VEGETABLE CASSEROLE

Steps:

• Start by roasting the vegetables. Preheat the oven to 450 and prep a rimmed baking sheet as needed.
• Combine the vegetables, except for the tomatoes, in a large bowl and toss with the olive oil. You can add any seasonings as desired.
• Transfer the vegetables to the prepped baking sheet and spread them out evenly.
• Roast for 25-30 minutes until tender, stirring the vegetables every ten minutes through roasting.
• Meanwhile, prepare a casserole dish for nonstick (quick spray could work).
• Prepare the cheese sauce.
• Turn the oven down to 350 and transfer the roasted vegetables to the casserole dish along with the tomatoes. Cover with the cheese sauce and return this to the oven for five to ten minutes. Stir the ingredients and serve.

ROASTED VEGETABLES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
• In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
• Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

ROASTED VEGETABLE CASSEROLE

Steps:

• In large bowl, combine lemon juice, butter, basil, thyme, salt and pepper.
• Add potatoes,carrots and leeks; toss to combine.
• Spread in 13 x 9 inch baking dish.
• Drizzle with stock.
• Cover and bake 350F stirring 4 times, for about 1 hour or until vegetables are tender.
• Sprinkle with parsley.
• (Can be covered and refrigerated for up to 12 hours; reheat in 350F oven for 30 to 40 minutes).

ROASTED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 425˚F (220˚C). Line a large baking sheet with parchment paper; set aside. Combine broccoli, cauliflower and carrots; toss with oil and garlic. Season with oregano, paprika, salt and pepper. Arrange in single layer on prepared pan; bake for 25 to 30 minutes or until vegetables are tender.
• Meanwhile, cook rice according to package directions. Toss rice with lentils (if using), roasted vegetables and chives.
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ROOT VEGETABLES CASSEROLE FOR WINTER

Steps:

• Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
• While that's bubbling, saute onions in butter; set aside.
• Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
• To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
• Add sauteed onions, crumbs and eggies; mix in lightly.
• Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).

ROASTED VEGETABLE AND PASTA CASSEROLE

Steps:

• Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
• Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
• Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
• Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

ROASTED SUMMER VEGETABLE CASSEROLE

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
• Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.