Roasted Vegetable Casserole

This casserole makes an excellent side dish to a meal of chicken, fish, or steak!

Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup olive oil
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. dried oregano
2 bay leaves, crushed
2 cloves garlic, minced
2 tbsp. fresh lemon juice
1 tsp. grated lemon zest
Salt & pepper to taste
1. In a large bowl mix all the ingredients together, making sure all the vegetables are well coated. Cover & chill for at least 2 hours and up to 24 hours.
2. Preheat oven to 400 degrees F.
3. In a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir, then return to the oven for another 20 minutes. At this time, reduce oven heat to 200 degrees F and cook until vegetables are tender. Makes 24 servings.
Nutritional Info Per Serving:
Calories: 72
Fat: 4.7 g
Protein: 1.5 g
Carbohydrates: 7.3 g


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