Prepare the Vegetables

• The first step in making a mouthwatering roasted vegetable casserole is prepping the vegetables. Choose a variety of seasonal vegetables to bring out the most flavor. Here's a list of the ones that work best in this recipe:
• Carrots: Peel and slice into rounds or sticks.
• Zucchini: Cut into chunks for a hearty texture.
• Sweet potatoes: Peel and cube for sweetness and richness.
• Bell peppers: Chop into bite-sized pieces for added color and flavor.
• Onions: Slice thinly to add a savory base.
• Broccoli: Cut into florets for that perfect crunch.
• Tip: The key to perfect roasted veggies is ensuring they are cut evenly so they cook at the same rate. It also helps to roast them in a single layer to prevent them from steaming.

Seasoning the Vegetables

• Once your veggies are ready, it’s time to coat them with seasoning. This is where the magic happens! Toss your vegetables in olive oil, and add a medley of herbs and spices for extra flavor. I recommend:
• Olive oil (about 2-3 tbsp)
• Garlic powder or fresh minced garlic
• Dried thyme, rosemary, or oregano
• Salt and pepper to taste
• Mix everything well to ensure each piece is coated evenly with oil and seasoning. Pro Tip: For an added burst of flavor, a sprinkle of Parmesan cheese right before roasting will give your veggies a savory finish.

Roast the Vegetables

• Preheat your oven to 400°F (200°C). Spread the seasoned vegetables evenly on a baking sheet. The secret to perfectly roasted veggies is ensuring there is enough space for each piece to roast without overcrowding. You can always use two baking sheets if needed.
• Roast for 20-25 minutes, or until the veggies are tender and golden brown. Give them a gentle toss halfway through cooking to ensure they roast evenly on all sides.
• Tip: Keep an eye on them towards the end—some vegetables like sweet potatoes may cook faster than others, so adjust accordingly.

Assemble the Casserole

• While your veggies are roasting, take the time to prepare your casserole dish. Lightly grease it with cooking spray or a little butter for a non-stick surface.
• Once your vegetables are perfectly roasted, take them out of the oven and let them cool for just a minute or two. Then, carefully layer the roasted vegetables into the casserole dish.
• Next, add your choice of:
• Casserole base: A mix of ricotta or cream cheese will add creaminess, or you can use a combination of eggs and milk for a lighter option.
• Cheese: Sprinkle shredded cheese (cheddar, mozzarella, or a blend) on top for that irresistible golden crust.
• Gently stir everything together, and top with more cheese if desired.

Bake the Casserole

• Place the assembled casserole in the oven at 350°F (175°C) and bake for 15-20 minutes, or until the cheese is bubbly and golden brown. Once it’s ready, let it cool for a few minutes before serving.

Pro Tip: If you like your casserole with a crispy topping, place it under the broiler for the last 2-3 minutes of baking to get that beautiful golden crust.