Vegetarian

Roasted potato and veggie casserole is for Dinner.

Roasted potato and veggie casserole takes 20 minutes to prepare.

Roasted potato and veggie casserole takes 40 minutes to cook.

Roasted potato and veggie casserole makes 10 servings.

The ingredients for Roasted potato and veggie casserole are:

1360 grams small red potatoes (about 3 lbs), quartered
1 c. yellow or red onion, chopped
1 c. red pepper, chopped
1 c. mushrooms, cut into quarters
5 Tbsp. Parmessan Cheese, shredded
3 Tbsp. olive oil
1 28-oz can fire roasted diced tomatoes
3 - 4 cloves garlic, minced
1 tsp. dried basil (or 1 Tbsp. fresh)
1 tsp. dried oregano (or 1 Tbsp. fresh)
1 tsp. dried rosemary (or 1 Tbsp. fresh)
Salt & pepper to taste

Here is how you make Roasted potato and veggie casserole:

Preheat oven to 400. Cut potatoes in quarters or more if large, and toss in 1 T olive oil. Cook for 10 minutes. While potatoes cook, mince the garlic and set aside. Cut the other vegetables into bite-sized pieces. Toss with 1 T olive oil, salt, pepper and herbs (I use oregano, rosemary, and basil).In a big bowl, combine raw veggie mixture with the partially cooked potatoes. Add a shallow layer of this mixture to a large, oil-sprayed casserole dish, sprinkling Parmessan cheese on top, then add more veggies, then more cheese, but save a little cheese for the top.In a separate small bowl, combine tomatoes, 1 Tbsp. olive oil, minced garlic, and a bit more salt and pepper. Pour this over the veggies and top with remaining cheese. Bake covered for about 30 - 35 minutes or until potatoes are fully cooked.Serving Size:?1.25 cup

The nutritional information for Roasted potato and veggie casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 163.7

• Total Fat: 5.1 g
• Cholesterol: 1.8 mg
• Sodium: 351.8 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 3.7 g
• Protein: 4.7 g

The dietary needs meet for Roasted potato and veggie casserole is Vegetarian