The bright colors and delicious blend of flavors makes this vegetable casserole the perfect side dish for holidays and gatherings.

 

 

Ingredients

• 1 cup peeled butternut squash, cut into 1 inch pieces
• 1 medium potato, cut into 1 inch pieces
• 1 medium green bell pepper, coarsely chopped
• 1 medium carrot, cut into 1/2 inch slices
• 1 medium zucchini, cut into 1/2 inch slices
• 1 cup fresh or frozen cut green beans
• 1 cup sliced fresh mushrooms
• 2 cloves garlic, peeled and coarsely chopped
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons dried dill weed
• 1 (14 ounce) can no salt added diced tomatoes
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons shredded or grated Parmesan cheese

 

Directions

1. Preheat oven to 375 F. Spray a 7 inch X 11 inch baking pan with nonstick vegetable spray.
2. Place all ingredients, except cheese, in a large bowl. Toss to combine. Transfer to baking dish.
3. Cover vegetable with foil, shiny side down, and bake 40 minutes. Remove foil. Continue baking until veggies are just tender, 20-35 minutes more. Remove from oven. Sprinkle casserole with cheese. Return to oven until cheese is browned and bubbly, about 5 minutes.

 

Serves 6

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.