ROASTED VEGETABLE CASSEROLE
Roasted Vegetable Casserole, a delicious vegan and Mediterranean diet friendly casserole that is perfect for serving for dinner!
Categories Mediterranean Diet
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 68 kcal, Carbohydrate 10 g, Protein 2 g, Fat 3 g, Sodium 68 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g
ROASTED SUMMER VEGETABLE CASSEROLE
This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 474 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 18 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
SHEET-PAN ROASTED SUMMER VEGETABLES
This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g
SUMMER VEGETABLE CASSEROLE
This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love!
Provided by thepitclub
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium high heat.
- Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until just slightly softened.
- Meanwhile, in a bowl, whisk together eggs, cream, and flour.
- Arrange vegetables in the bottom of a large glass baking dish.
- Sprinkle with seasonings.
- Distribute cheese cubes evenly over the vegetables.
- Pour in the egg mixture.
- Spread bread crumbs and Parmesan cheese over the top.
- Bake in the preheated oven for about an hour, or until nicely browned.
Nutrition Facts : Calories 697.4, Fat 44.7, SaturatedFat 21.1, Cholesterol 270, Sodium 1658.2, Carbohydrate 47.8, Fiber 6.2, Sugar 12.4, Protein 28.8
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