Best Roasted Vegetable Casserole Recipes

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.

"BRIAM" - OVEN ROASTED VEGETABLE CASSEROLE

Steps:

• 1. Combine all washed and cut vegetables in a large shallow ovenproof casserole or baking dish. Add dry white wine, olive oil, herbs, salt & pepper. If you like you can add sausage to this recipe, just like I did.
• 2. Bake the briam, stirring occasionaly, in a moderate 315^F (190^ C) oven for about 1 1/2 hours. Or until vegetables are tender. Add a little boiling water if necessary to prevent sticking. Serve hot or at room temperature. Enjoy!
• 3. Tip: Feta cheese is a great addition crumbled on top or a slice on the side of the plate. Also don't forget some crusty bread to dip in the delicious savory sauce:)

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 AND QUINOA CASSEROLE RECIPE - (4.3/5)

Steps:

• The prep for this recipe took a long time (about 45 minutes). Look for pre-prepped butternut squash to help speed things along. *Note: You must use a casserole dish with a lid, or the quinoa will dry out and not cook properly. Preheat the oven to 400°. Wash the vegetables and place them in a large mixing bowl as you prep them. Peel the squash, cut in half, remove the seeds and strings, and cut into a 1/2″ dice. Scrub the carrots and celery, remove the tops, and cut into a 1/2″ dice. Wash and then chop the tough kale stems. Finely mince the garlic and add half to this bowl along with the sprouted beans. Pour half the oil and spices over the vegetables and toss together. Rinse and drain the quinoa. Spray a large casserole dish that has a lid. Add the drained quinoa, stock, and the rest of the oil, garlic, and spices and mix thoroughly. Pour the vegetables on top, put on the lid, and bake for 45 minutes. Check to see if the vegetables are done. Top with Daiya mozzarella-style cheese shreds (if vegan) or 8 ounces crumbled organic goat cheese or feta cheese.