Roasted Vegetable Casserole
1 head Cauliflower - cleaned, stemmed and broken into small pieces
2 Broccoli stalks - stemmed, cleaned and cut
1 or 2 Zucchinis - sliced
1 small Onion - chopped
4 - 6 small Tomatoes - sliced
1 can sliced Water Chestnuts
¼ cup Feta Cheese - crumbled
1/3 cup Olive Oil (divided) - We used a Tuscan flavored olive oil
2 T Dried Herbs - We used Sunny Paris seasoning from Penzeys Spices. This is a blend of shallots, green peppercorn, French basil, French tarragon, chervil, bay leaf and dill weed.
Coat casserole pan with part of the olive oil. Place cauliflower on the bottom of the casserole pan and layer the rest of the vegetables on top. Drizzle the remaining olive oil on top. Sprinkle with dried herbs. Add crumbled Feta Cheese. Cover casserole pan with foil and bake in a 350 degree oven for 40 minutes. Bump oven heat to 425 degrees and bake uncovered another 20 minutes. Remove casserole pan from oven, let rest 10 minutes and serve!!
We loved these roasted veggies! It’s a keeper recipe and very adaptable to whatever veggies, herbs and olive oils you like or have on hand.