ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES
This tangy dish was inspired by grandmother, Mamitsa, who immigrated from Greece in the early 1900's. She was a fantastic cook and a real inspiration to the whole family. It's a great hot side dish for a BBQ and easy to make for a small family or a crowd and easy to adjust to whatever is available from the garden or produce aisle. I have created all kinds of variations over the years as more ingredients became more easily available, so feel free to experiment! I cut the potatoes into 8ths, the broccoli into individual florets and the zucchini into 1/2 inch thick coins to make sure the cooking time was about the same for everything. Feel free to substitute any combination of the following cauliflower, broccollini, mushrooms, artichoke hearts, asparagus, roasted red peppers, onions, as much or as little garlic as you like, possibly some cherry tomatoes at the end for color! It's a fantastic way to take advantage of summer's bounty!
Provided by Pegasus from SF
Categories Potato
Time 55m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Spray a 9-13 casserole with non-stick spray.
- Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
- Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
- Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
- Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.
Nutrition Facts : Calories 171.2, Fat 10.6, SaturatedFat 1.5, Sodium 503.1, Carbohydrate 18.5, Fiber 2.6, Sugar 3.1, Protein 3.2
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Mr ARSATH
[email protected]The casserole was a bit too bland for my taste. I would recommend using more herbs and spices.
Md Atabur
[email protected]The casserole was a bit too bitter for my taste. I would recommend using less kale or arugula.
Pitso Ramafikeng
[email protected]The casserole was a bit too sour for my taste. I would recommend using less lemon juice or vinegar.
Brandon Rodgers
[email protected]The casserole was a bit too sweet for my taste. I would recommend using less brown sugar or maple syrup.
Mercy Boham
[email protected]The casserole was a bit too spicy for my taste. I would recommend using less chili powder or cayenne pepper.
Rahim Rahim
[email protected]The casserole was a bit too salty for my taste. I would recommend using less salt when seasoning the vegetables.
tango
[email protected]The casserole was a bit too dry for my taste. I would recommend adding some more liquid, such as broth or milk.
Sakher sheaik
[email protected]The casserole was a bit too oily for my taste. I would recommend draining the vegetables before adding them to the casserole.
lori Emmert
[email protected]This casserole is a bit bland for my taste. I would recommend adding some more seasonings or spices.
Bella Clinch
[email protected]I'm not a big fan of vegetables, but I actually enjoyed this casserole. The vegetables were roasted to perfection and the cheese added a nice touch of flavor.
Kim Victor
[email protected]This casserole is a great way to use up leftover vegetables. I always have a few leftover vegetables in my fridge, and this casserole is a great way to use them up.
Onika Islam
[email protected]I love that this casserole can be made ahead of time. It's perfect for busy weeknights when I don't have a lot of time to cook.
Felix Sunday
[email protected]This casserole is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
muhia njambi
[email protected]I made this casserole for a vegetarian friend and she loved it! She said it was the best vegetarian casserole she had ever had.
martin smillie
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved the roasted potatoes and carrots, and they didn't even notice the spinach.
Mohamed Hosafi
[email protected]This casserole is the perfect comfort food. It's hearty, flavorful, and easy to make. I love serving it with a side of crusty bread.
Jack FayBoggs
[email protected]I'm not usually a fan of casseroles, but this one is an exception. The roasted vegetables are so flavorful and the cheese adds a nice touch of richness. I'll definitely be making this again.
Deangelo Clark
[email protected]This casserole is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand, so it's a great way to clean out the fridge.
Indyah Neal
[email protected]I made this casserole for a potluck and it was a total showstopper! Everyone raved about the delicious combination of flavors and textures. I will definitely be making this again soon.
Ali Qureshi
[email protected]This casserole was a huge hit with my family! The red potatoes were perfectly roasted and the vegetables were tender and flavorful. I loved the addition of the fresh herbs, which really brightened up the dish.