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roasted veggies casserole

(1 rating)
nikkitten avatar
Recipe by
Nicole Bredeweg
@nikkitten
West Olive, MI

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 rating)
yield 12 serving(s)
method Roast

Ingredients For roasted veggies casserole

  • 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.
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