Best 3 Roasted Vegetable Casserole Recipes

Overwhelmed by the abundance of recipes for roasted vegetable casserole? Fear not! This comprehensive guide will be your culinary compass, guiding you towards the most delectable and satisfying recipe that aligns perfectly with your taste preferences and dietary needs. With an array of options ranging from classic to contemporary, vegan to carnivore, we'll help you craft a casserole that will tantalize your taste buds and leave you craving for more. So, grab your apron and let's embark on this flavorful journey, discovering the secrets to creating a roasted vegetable casserole that will be the star of your next gathering!

Here are our top 3 tried and tested recipes!

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:

Use a variety of vegetables for a more flavorful casserole. Different colored vegetables will also make the dish more visually appealing.
Roast the vegetables at a high temperature to caramelize them and bring out their natural sweetness.
Season the vegetables with salt, pepper, and herbs before roasting. This will help to enhance their flavor.
Add a flavorful sauce or dressing to the casserole before baking. This will help to bind the ingredients together and add extra flavor.
Top the casserole with a crispy topping, such as breadcrumbs or Parmesan cheese, before baking. This will add texture and flavor to the dish.

Conclusion:

Roasted vegetable casserole is a versatile and flavorful dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can also be a hearty and satisfying meal. With its simple ingredients and easy preparation, roasted vegetable casserole is a perfect dish for any occasion.

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