Roasted Veggies Casserole Recipe

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Roasted Veggies Casserole

Nicole Bredeweg


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.

★★★★★ 1 vote


zucchini, diced
yellow squash, diced
eggplant, diced
red onion, diced
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


1Preheat oven to 350*F.
2Dice all vegetables into bite-size (or smaller) cubes. Place in large cooking bowl.
3Slather 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.
4Add cooking creme and salad dressing mix. Mix thoroughly.
5Roast 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