Vegetarian

Roasted Vegetables Casserole takes 20 minutes to prepare.

Roasted Vegetables Casserole takes 60 minutes to cook.

Roasted Vegetables Casserole makes 10 servings.

The ingredients for Roasted Vegetables Casserole are:

Potato, raw, 5 medium (peeled and chopped)
Onions, raw, 2 medium (chopped)
Garlic, 4 clove (diced)
Red Ripe Tomatoes, 3 medium whole (chopped)
Green Pepper (chopped)
Red Pepper (sliced)
Summer Squash, 1 small (remove)
Eggplant, unpeeled (sliced)
Asparagus, 20 spear
Mushrooms, 8 oz (sliced)
Olive Oil, 6 tbsp
Parmesan Cheese, 1/2 c.

Here is how you make Roasted Vegetables Casserole:

1. Fry potatoes in olive oil. 2. Saute onion, garlic, mushrooms, tomatoes, and green peppers in olive oil until a soft sauce is made.3. Roast remaining vegetables with remaining olive oil at 400 degrees.4. Turn down the oven heat to 350 degrees. 5. Line a 9x13 in casserole dish with the fried potatoes. Spoon the tomato sauce over the potatoes and top with the roasted potatoes. Finish by topping the casserole with the Parmesan cheese. 6. Bake for about 20 minutes or until the cheese has browned slightly. Serving Size: Makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user ROWINGUNL.

The nutritional information for Roasted Vegetables Casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 222.8

• Total Fat: 10.1 g
• Cholesterol: 4.0 mg
• Sodium: 106.7 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 5.6 g
• Protein: 6.5 g