roasted veggies casserole

Name: Roasted Veggies Casserole
Yield: 12
Cuisine: Italian
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 ounce(s) philadelphia cooking creme, italian cheese and herb; 1 package(s) italian salad dressing dry mix; 2 cup(s) mozzarella cheese

(1 RATING)

40 Pinches

Nicole Bredeweg

West Olive, MI

Updated on Aug 13, 2011

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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method Roast

yield 12 serving(s)

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 ounces philadelphia cooking creme, italian cheese and herb
1 package italian salad dressing dry mix
2 cups mozzarella cheese

How To Make roasted veggies casserole

Step 1

Preheat oven to 350*F.

Step 2

Dice all vegetables into bite-size (or smaller) cubes. Place in large cooking bowl.
Step 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.
Step 4

Add cooking creme and salad dressing mix. Mix thoroughly.
Step 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.
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