Best 3 Roasted Vegetable Casserole Recipes

**Roasted Vegetable Casserole: A Medley of Garden Goodness**

Indulge in a symphony of flavors with our delectable roasted vegetable casserole, a culinary masterpiece that transforms ordinary vegetables into an extraordinary dish. This vibrant casserole showcases a medley of garden-fresh vegetables, each roasted to perfection and harmoniously blended in a creamy, flavorful sauce. From the earthy sweetness of roasted carrots and parsnips to the vibrant crunch of broccoli and bell peppers, every bite is a delightful exploration of textures and tastes. Whether you're seeking a comforting side dish for your next family gathering or a hearty vegetarian main course, this roasted vegetable casserole is sure to impress. With its vibrant colors and irresistible aroma, it will undoubtedly become a staple in your culinary repertoire.

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ROASTED VEGETABLE AND PASTA CASSEROLE

Roasted Vegetable and Pasta Casserole image

Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

3 cups uncooked penne pasta (9 oz)
2 medium red, green or yellow bell peppers, each cut into 12 pieces
1 cup fresh mushrooms, cut in half
1 medium zucchini, cut into 1 1/2-inch pieces (2 cups)
1 tablespoon olive or vegetable oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 package (1.8 oz) white sauce mix
2 cups milk
1 cup shredded Havarti cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)

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.

Nutrition Facts : Calories 550, Carbohydrate 69 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 0 g

"BRIAM" - OVEN ROASTED VEGETABLE CASSEROLE

Briam is a Greek Ratatouille. It is served in the summer as a main course when all the vegetables are available fresh from the garden. Vegetables are baked in a savory tomato sauce and served either as the main meal or as a tasty side dish. This is a traditional recipe. When I make this dish I sometimes omit the eggplant as I'm...

Provided by Maria *

Categories Vegetables

Time 1h30m

Number Of Ingredients 14

Ingredients

2 lb eggplant, peeled, cut in egg-sized chunks
2 lb zucchini, unpeeled, cut in 1/2 in. round slices
4 green bell peppers, seeded & cut in chunks
4 potatoes, peeled & cut in walnut sized pieces
6 medium sized tomatoes, halved, seeded & grated, skins discarded
3 medium sized onions, sliced
3 garlic cloves, finely chopped or minced
1 c dry white wine
1/2 c olive oil
1/2 c fresh parsley, finely chopped
1/2 tsp sugar
several fresh basil leaves
salt and freshly ground black pepper
1 large sausage cut in bite size pieces

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

Roasted Vegetable Casserole image

Rich in Beta-carotene without the need for lots of fat. Saving recipe from Cdn Living 1997 magazine for future use.

Provided by karen in tbay

Categories Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons lemon juice
1 tablespoon butter, melted
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups thinly sliced sweet potatoes (about 4)
3 cups thinly sliced carrots
2 leeks, sliced
3/4 cup chicken stock
1/4 cup chopped fresh parsley

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).

Nutrition Facts : Calories 139.4, Fat 1.9, SaturatedFat 1, Cholesterol 4.5, Sodium 276.7, Carbohydrate 28.6, Fiber 4.7, Sugar 7.4, Protein 3

Tips:

Choose vegetables that are in season, as they will be more flavorful and nutritious.
Cut the vegetables into uniform sizes so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
Roast the vegetables at a high temperature so that they get crispy and tender.
Add some herbs and spices to the vegetables for extra flavor. Some good options include rosemary, thyme, garlic, and paprika.
Serve the roasted vegetables as a side dish or main course. They can also be used as a topping for pizza, pasta, or salad.

Conclusion:

Roasted vegetable casserole is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of fruits and vegetables, and it is also a good source of fiber, vitamins, and minerals. The tips above will help you make the best roasted vegetable casserole possible.

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