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Herb Roasted Veggie Casserole

Herb Roasted Veggie Casserole

This Herb Roasted Veggie Casserole is a comforting dish made with a variety of roasted vegetables, fresh herbs, and optional cheese and breadcrumbs, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini, sliced
  • 2 medium yellow squash, sliced
  • 2 large bell peppers (mixed colors), chopped
  • 1 large red onion, sliced
  • 2 cups cherry tomatoes, halved
  • 2 cups broccoli florets
  • 1/3 cup olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/4 cup fresh basil, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Parmesan cheese, grated (optional)
  • 1/4 cup breadcrumbs (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch casserole dish with olive oil.
  2. Wash and chop all vegetables into similar-sized pieces.
  3. In a large mixing bowl, combine all chopped vegetables. Add minced garlic, olive oil, salt, and black pepper. Toss until evenly coated.
  4. Add the fresh herbs to the vegetable mixture and gently fold them in.
  5. Transfer the seasoned vegetables to the prepared casserole dish, spreading them out evenly.
  6. If using breadcrumbs and Parmesan, combine them in a small bowl and sprinkle over the top.
  7. Place the dish in the preheated oven and roast for 35-40 minutes, stirring halfway through.
  8. Once golden and bubbling, remove from the oven and let it rest for 5 minutes before serving.

Notes

Don't overcrowd the dish to prevent soggy vegetables. Use fresh herbs for the best flavor. Store leftovers in an airtight container for up to 4-5 days.