Have you gotten on the Meatless Monday bandwagon? Or maybe you are a Vegetarian.
Regardless, incorporating more veggies into your diet is great for your health, your waistline, and your wallet. So I am so excited that today on Sunday Supper, we are sharing our favorite Vegetarian foods.
I have a vast repertoire of vegetarian meals, from Black Bean Chili, Sweet Potato Burritos, Mexican lasagna, Green Chile Burgers, to a Creamy Taco Bake, just to name a few. These recipes are economical, easy, and loved by my picky eaters–which is key, right?! YES!
When I was thinking about what to share with you today, I wanted it to be easy. I wanted it to be delicious. AND I wanted it to be versatile.
This Roasted Vegetable Casserole brings vegetables to life and makes them shine is such a simple way. Roasting the vegetables brings out their natural sugars, which appeals to the kids. And the olive oil and Italian herbs, make this dish sing with richness. The tomatoes-whether fresh or canned, bring the dish together and keep it from being dry on your palate. I love to sprinkle the dish with just a bit of freshly grated parmesan when it is warm from the oven, for an extra salty, creamy flavor. Of course that is optional and without it you have a dairy-free, vegan meal.
Okay, so let’s get started. First you want to start with hearty, thick vegetables like potatoes, sweet potatoes, onions, carrots, rutabagas, etc. I love to use sweet potatoes and carrots, but use ANYTHING you have–that is part of the beauty of this recipe.
And this is where I add tomatoes. Sometimes fresh diced up if I have them and they need used, other times canned diced tomatoes, sometimes homemade tomato sauce. Again, the beauty of this recipe is use whatever you want! I then added a few more softer veggies on top–for color and presentation.
Paired with a salad and some fresh bread, it is a hearty meal that even meat lovers will enjoy. Or serve it with roasted chicken for a fabulous side dish. However, you decide to serve this casserole, you MUST make it.
- 2 large russet potatoes, scrubbed and cut into 1 inch chunks (or omit for another vegetable)
- 2 large sweet potatoes, scrubbed and cut into 1 inch chunks
- 3 carrots, peeled and cut into 1 inch chunks
- 1 onion, peeled and cut into 1 inch chunks
- 1 tablespoon minced onion
- ¼ cup olive oil, divided
- 2 teaspoons oregano
- 2 teaspoons kosher salt, divided
- 1 eggplant, peeled and cut into 1 inch chunks
- 1 yellow squash, cut into inch chunks
- 1 zucchini, cut into 1 inch chunks
- 1 green pepper, cut into slices
- 2 banana peppers, cut into slices
- 2 cups diced fresh or canned tomatoes (or 2 cupsmarinara sauce)
- Parmesan cheese, optional
- Preheat oven to 400 degrees.
- Toss potatoes, onion, and carrots with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon oregano. Place in 2 quart casserole dish (or 9x13 pan). Roast for 30 minutes.
- Toss the remaining vegetables with remaining oil, oregano, and salt. Place on top of potatoes and then cover with tomatoes or tomato sauce.
- Bake for an additonal 25 minutes.
- Serve with Parmesan cheese, if desired.
For more FABULOUS Vegetarian Options:
- Citrus Marinated Olives by Cricket’s Confections
- Goat Cheese and Red Onion Quesadilla by The Freshman Cook
- Grilled Green Tomato and Mozzarella Salad by Monica’s Table
- Italian Lupini Beans by She Loves Biscotti
- Orange Ginger Carrot Soup by Cindy’s Recipes and Writings
- Chocolate Orange Beet Cake by Baking Sense
- Chocolate Zucchini Cake by Mindy’s Cooking Obsession
- Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
- Zucchini Blueberry Coffee Cake by Pies and Plots
- Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
- Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
- Cheesy Cauliflower Cake by Food Lust People Love
- Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
- Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
- Green Goddess Mac and Cheese by Moore or Less Cooking
- Mujaddara by A Day in the Life on the Farm
- Penne-Wise Pumpkin Pasta by Wholistic Woman
- Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
- Radical Reuben Sandwich by Palatable Pastime
- Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
- Roasted Vegetable Casserole by A Mind “Full”Mom
- Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
- Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
- Strawberry Soba Noodle Salad by Sew You Think You Can Cook
- Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
- Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
- Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess
- Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
- Cauliflower Tabbouleh with Chickpeas by Simple and Savory
- Cheesy Broccoli Cauliflower Rice by My Life Cookbook
- Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
- South African Yellow Rice by What Smells So Good?
- Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
- Turmeric Hummus Casserole by Dizzy Busy and Hungry
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This recipe has been featured on Meal Plan Monday.