roasted vegetable casserole

Name: Roasted vegetable casserole
Prep time: 45 min
Yield: 4
Cuisine: Canadian
Ingredients: 3 cup(s) broccoli florets; 3 cup(s) cauliflower florets; 2 - carrots, sliced; 2 tablespoon(s) olive oil; 2 - cloves garlic, minced; 1 teaspoon(s) dried oregano; 1 teaspoon(s) paprika; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 2 cup(s) minute rice premium whole grain brown rice; 1 cup(s) lentils, drained and rinsed (optional); 1 tablespoon(s) chopped fresh chives or parsley

review

Private Recipe by

Robyn Murrey

@foodlover121

TO, ON

Looking for a wholesome meat-free meal for six? If you have rice on hand, just add a protein and a veggie to produce a meal in minutes – and faster than a take-out order could arrive at your door. With minimal effort, this delicious creation can be on your table in less than 45 minutes any day of the week.

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yield 4 serving(s)

prep time 45 Min

method Bake

Ingredients For roasted vegetable casserole

3 c

broccoli florets
3 c

cauliflower florets
2

carrots, sliced
2 Tbsp

olive oil
2

cloves garlic, minced
1 tsp

dried oregano
1 tsp

paprika
1/2 tsp

salt
1/4 tsp

pepper
2 c

minute rice premium whole grain brown rice
1 c

lentils, drained and rinsed (optional)
1 Tbsp

chopped fresh chives or parsley

How To Make roasted vegetable casserole

1
Preheat oven to 425˚F (220˚C). Line a large baking sheet with parchment paper; set aside. Combine broccoli, cauliflower and carrots; toss with oil and garlic. Season with oregano, paprika, salt and pepper. Arrange in single layer on prepared pan; bake for 25 to 30 minutes or until vegetables are tender.

2
Meanwhile, cook rice according to package directions. Toss rice with lentils (if using), roasted vegetables and chives.
3
For more simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin creation on social media to inspire others.
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