Roasted Garden Harvest Casserole with Red Potatoes
Bursting with vibrant colors and flavors, the Roasted Garden Harvest Casserole with Red Potatoes is a celebration of seasonal vegetables roasted to perfection. This easy-to-make dish combines tender red potatoes, zucchini, yellow squash, cherry tomatoes, and red bell peppers, all tossed with aromatic garlic, fresh rosemary, and thyme. Topped with a golden, cheesy crust of parmesan, mozzarella, and breadcrumbs, this casserole offers a delightful mix of textures and rich, savory flavors. Perfect as a hearty vegetarian main or a stunning side dish, this wholesome recipe is ideal for weeknight dinners or special gatherings. Ready in under an hour, it’s the ultimate way to enjoy the bounty of your garden or farmer's market haul.
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Recipe Information
Ingredients
- 4 medium red potatoes
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1.5 cups cherry tomatoes
- 1 medium red onion
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 0.25 cup breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the red potatoes thoroughly. Cut them into 1-inch cubes and set aside.
Slice the zucchini and yellow squash into 1/4-inch thick rounds. Dice the red bell pepper into 1-inch pieces. Halve the cherry tomatoes. Slice the red onion into thin wedges.
Mince the garlic and set it aside.
In a large mixing bowl, combine the potatoes, zucchini, yellow squash, red bell pepper, cherry tomatoes, and red onion.
Drizzle the olive oil over the vegetables and add the minced garlic, rosemary, thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spray a 9x13-inch baking dish with non-stick cooking spray or lightly grease it with olive oil.
Transfer the vegetable mixture to the baking dish, spreading it out in an even layer.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the parmesan cheese, mozzarella cheese, and breadcrumbs evenly over the top of the casserole.
Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Serve warm and enjoy this fresh, flavorful casserole as a main dish or side.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 7287 mg | 317% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 66.2 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1189 mg | 91% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5730 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
