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Description
A hearty and flavorful roasted vegetable medley casserole that combines seasonal vegetables with herbs and spices for a delicious side dish or main course.
Ingredients
- 2 cups diced potatoes
- 1 cup chopped carrots
- 1 cup sliced bell peppers
- 1 cup chopped zucchini
- 1 cup chopped eggplant
- 1/2 cup diced onions
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all vegetables, garlic, olive oil, thyme, rosemary, salt, and pepper.
- Toss until vegetables are evenly coated.
- Spread the mixture in a single layer in a baking dish.
- Roast for 35-40 minutes, stirring halfway through.
- Sprinkle with Parmesan cheese if using, and roast for 5 more minutes.
- Serve hot.
Notes
- Cut vegetables into similar sizes for even cooking.
- Add other seasonal vegetables as desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean