This recipe is best for the use of up some thing veggies are to your refrigerator! It’s clean to customize and makes a scrumptious and healthy aspect dish or vegetarian fundamental direction.
Prep Time: 20 minutes
Cook Time: 30-forty minutes
Yields: 6-8 servings
Ingredients:
Vegetables:
1 big onion, chopped
2 cups broccoli florets
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1 cup cherry tomatoes, halved
2 cloves garlic, minced
Sauce:
1/four cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/four teaspoon black pepper
Optional Toppings:
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
Instructions:
Preheat oven to four hundred levels F (2 hundred degrees C). Lightly grease a 9×13 inch baking dish.
Chop the greens: Chop all the veggies into bite-sized portions.
Make the sauce: In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, basil, salt, and pepper.
Combine and toss: In a big bowl, combine the chopped veggies and the sauce. Toss to coat evenly.
Assemble the casserole: Pour the vegetable combination into the prepared baking dish and spread evenly.
Bake: Bake for 30-forty mins, or until the vegetables are smooth and barely browned.
Add toppings (optionally available): In the last 10 minutes of cooking, sprinkle the pinnacle with Parmesan cheese and/or bread crumbs for added taste and texture.
Serve warm: Let the casserole cool barely earlier than serving.
Tips:
Customize your greens: Feel free to use any vegetables you like on this recipe. Carrots, potatoes, squash, and mushrooms could all be delicious additions.
Add protein: To make this a whole meal, attempt including cooked chook, sausage, or chickpeas.
Make it beforehand: This casserole may be assembled in advance of time and saved inside the refrigerator for as much as 24 hours.
Storage: Leftovers may be saved in an hermetic container in the fridge for up to 3 days.
Enjoy!
