Roasted Veggies Casserole Recipe

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Roasted Veggies Casserole

Nicole Bredeweg

By
@nikkitten

This is one of those recipes that came from a failure. Something didn't go right, and I was left with a massive amount of roasted vegetables. So I spiced them up with cooking creme and Italian salad dressing dry mix and lots of cheese and took them to a friends house. He grilled them (I don't know how), and together we made them into a meal fit for vegetarians and non, alike. I'm not a grillin' person, so I've included oven directions.


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Rating:

Serves:

12

Method:

Roast

Ingredients

1
zucchini, diced
1
yellow squash, diced
1
eggplant, diced
1
red onion, diced
1
red pepper
olive oil
salt, to taste
pepper, to taste
20 oz
philadelphia cooking creme, italian cheese and herb
1 pkg
italian salad dressing dry mix
2 c
mozzarella cheese

Directions Step-By-Step

1
Preheat oven to 350*F.
2
Dice all vegetables into bite-size (or smaller) cubes. Place in large cooking bowl.
3
Slather with olive oil, salt, and pepper. Mix thoroughly. Taste for proper flavoring. Repeat, adjusting oil and spices until vegetables are thinly covered with oil and flavored to personal preference. I had to mix 3 times for the oil and 5 times for salt and pepper.
4
Add cooking creme and salad dressing mix. Mix thoroughly.
5
Roast in oven for 55 minutes. Mix most of the cheese into the vegetables, leaving enough to top. Bake for another 5 minutes, or until cheese melts.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian