Roasted Veggies Casserole

Roasted Veggies Casserole Recipe

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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



  • 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

How to Make Roasted Veggies Casserole


  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.

Printable Recipe Card

About Roasted Veggies Casserole

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

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