Roasted Vegetable Casserole

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 546.4
  • Total Fat: 28.9 g
  • Cholesterol: 29.9 mg
  • Sodium: 258.8 mg
  • Total Carbs: 62.0 g
  • Dietary Fiber: 11.9 g
  • Protein: 13.9 g

View full nutritional breakdown of Roasted Vegetable Casserole calories by ingredient
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Introduction

A delicious medley of roasted vegetables that can easily be modified to suit personal tastes. A delicious medley of roasted vegetables that can easily be modified to suit personal tastes.
Number of Servings: 1

Ingredients

    1/4 yellow onion, chopped
    1/4 cup zucchini
    1/2 white potato, chopped
    1/2 sweet potato, chopped
    1/4 cup broccoli
    8 Cherry Tomatoes
    1/4 Avocado, diced
    1/4 cup cheddar cheese
    1 T minced garlic
    1 T Olive Oil
    Seasoned Salt (to taste)
    Pepper (to taste)

Tips

Vegetables used can be modified depending on personal tastes. Add cauliflower, peppers, etc. as desired.


Directions

Cube or dice vegetables into bite size pieces. Toss together in a bowl with seasonings and olive oil. Spray glass or tin pie plate (or similar oven safe dish) with non stick spray. Pour vegetables into prepared pan and bake in 400 degree oven approx 1 hour until tender. Remove from oven and top with cherry tomatoes, diced avocado and sprinkle with shredded cheese. Place in oven for additional 10 minutes until cheese is melted and bubbly.

Serving Size: Makes generous serving

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