Roasted Vegetable Casserole #SundaySupper

• Vegetarian
• Gluten free

• Produce

  • 2 Banana peppers, slices
  • 3 Carrots
  • 1 Eggplant
  • 1 Green pepper, slices
  • 1 Onion
  • 1 tbsp Onion
  • 2 tsp Oregano
  • 2 Russet potatoes, large
  • 2 Sweet potatoes, large
  • 2 cups Tomatoes, fresh or canned
  • 1 Yellow squash
  • 1 Zucchini

• Baking & Spices

  • 2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Parmesan cheese

Found on amindfullmom.com

Description

Ingredients

• 2 large russet potatoes, scrubbed and cut into 1 inch chunks (or omit for another vegetable)
• 2 large sweet potatoes, scrubbed and cut into 1 inch chunks
• 3 carrots, peeled and cut into 1 inch chunks
• 1 onion, peeled and cut into 1 inch chunks
• 1 tablespoon minced onion
• ¼ cup olive oil, divided
• 2 teaspoons oregano
• 2 teaspoons kosher salt, divided
• 1 eggplant, peeled and cut into 1 inch chunks
• 1 yellow squash, cut into inch chunks
• 1 zucchini, cut into 1 inch chunks
• 1 green pepper, cut into slices
• 2 banana peppers, cut into slices
• 2 cups diced fresh or canned tomatoes (or 2 cupsmarinara sauce)
• Parmesan cheese, optional

Directions

• Preheat oven to 400 degrees.
• Toss potatoes, onion, and carrots with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon oregano. Place in 2 quart casserole dish (or 9x13 pan). Roast for 30 minutes.
• Toss the remaining vegetables with remaining oil, oregano, and salt. Place on top of potatoes and then cover with tomatoes or tomato sauce.
• Bake for an additonal 25 minutes.
• Serve with Parmesan cheese, if desired.