How To Make Roasted Summer Vegetable Casserole
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 2 zucchinis, sliced
- 2 yellow squashes, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 425°F (220°C). Place the sliced zucchinis, yellow squashes, red and yellow bell peppers, and red onion on a baking sheet.
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In a small bowl, whisk together the minced garlic, olive oil, dried oregano, dried basil, salt, and pepper. Drizzle the mixture over the vegetables.
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Toss the vegetables to evenly coat them in the olive oil and herb mixture.
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Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
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Remove the vegetables from the oven and sprinkle them with grated Parmesan cheese, if desired. Return to the oven for another 5 minutes, or until the cheese is melted and golden.
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Garnish with fresh basil leaves before serving.
Nutrition
- Calories : 120kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 150mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 3g
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