Creamy Roasted Veggie Casserole

Discover the ultimate comfort food with Creamy Roasted Veggie Casserole! This delightful dish combines vibrant roasted vegetables like broccoli, cauliflower, bell peppers, and zucchini, all enveloped in a rich, creamy sauce featuring cheese and spices. Not only is it a feast for the eyes, but it also packs a nutritional punch. Perfect for family dinners or gatherings, this casserole is both satisfying and wholesome. Get ready to impress your loved ones with this easy and versatile recipe!

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Ingredients

2 cups broccoli florets

2 cups cauliflower florets

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium zucchini, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup heavy cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

1 cup breadcrumbs (for topping)

Fresh parsley, chopped, for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to prepare for roasting the vegetables.

Prepare the Vegetables: In a large mixing bowl, combine the broccoli florets, cauliflower florets, diced red bell pepper, diced yellow bell pepper, sliced zucchini, and halved cherry tomatoes. Drizzle the olive oil over the vegetables and season with salt, pepper, garlic powder, onion powder, oregano, basil, and optional red pepper flakes. Use your hands or a spatula to toss the vegetables thoroughly, ensuring they are evenly coated with the oil and seasonings.

Roast the Vegetables: Lay the seasoned vegetables in a single layer on a baking sheet. Roast them in the preheated oven for approximately 20 minutes, or until they are tender and have developed a light golden color. Once done, remove the baking sheet from the oven and set the vegetables aside.

Make the Creamy Sauce: In a medium saucepan, combine the heavy cream, shredded mozzarella cheese, and grated Parmesan cheese. Place the saucepan over medium heat and stir continuously until the cheeses melt completely and the mixture becomes smooth and creamy. Taste and adjust seasoning with more salt and pepper if preferred.

Assemble the Casserole: In a large casserole dish, mix the roasted vegetables with the creamy cheese sauce. Gently fold the ingredients together until the vegetables are fully incorporated into the sauce.

Add Topping: Evenly sprinkle the breadcrumbs on top of the casserole mixture, creating a crispy layer.

Bake the Casserole: Place the assembled casserole back into the oven and bake at 350°F (175°C) for about 20-25 minutes, or until the breadcrumb topping is golden brown and crispy.

Garnish and Serve: After baking, take the casserole out of the oven and allow it to cool for a few minutes. For a fresh touch, garnish with a generous sprinkle of chopped parsley before serving.

Enjoy the rich flavors and comforting textures of your Creamy Roasted Veggie Casserole with family and friends!

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings