roasted vegetable casserole

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Roasted Vegetable Casserole

 

Recipe By :More Recipes from a Kitchen Garden 1995 Shepherd and Raboff

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil -- divided use

4 medium red potatoes; unpeeled -- cut 1/2-inch cubes

3 medium zucchini -- cut 1.5-inch chunks

1 large onion -- thinly sliced

1 pound tomatoes -- diced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped fresh basil

2 teaspoons chopped fresh thyme

or lemon thyme

2 teaspoons chopped fresh oregano

2/3 cup freshly grated Parmesan cheese -- plus

2 tablespoons Parmesan cheese -- divided use

or Asiago cheese

1/3 cup water

2 teaspoons white wine vinaigrette

 

Preheat oven to 425F. Oil 9x13 baking dish with 1 tablespoon oil.

 

Combine potatoes, zucchini, onion and tomatoes in baking dish. Sprinkle with

salt and pepper. Add herbs and larger measure of cheese. Toss until well mixed.

 

Combine water and vinegar. Drizzle over potato mixture. Spread vegetables out

evenly in baking pan, then sprinkle with remaining olive oil. Bake on upper rack

of oven until potatoes are tender, turning occasionally, for about 50 minutes.

Add more salt and pepper to taste. Sprinkle with the remaining smaller measure

of cheese and bake 10 minutes more. Serve immediately.

 

Description:

" A Hearty meal by itself or as an accompaniment "

Copyright:

" 1995 Renee Shepherd "

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Per Serving (excluding unknown items): 155 Calories; 10g Fat (53.7% calories

from fat); 6g Protein; 13g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol;

301mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2

Fat.

 

 

Nutr. Assoc. : 0 904716 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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