ROASTED VEGETABLE CASSEROLE

ROASTED VEGETABLE CASSEROLE (GLUTEN-FREE)

Roast whatever vegetables excite you. I roasted eggplant, zucchini & yellow squash this time. I sliced all the vegetables, put on a baking sheet, sprinkled olive oil, garlic powder, Italian seasonings and cooked for half hour on 375. Then I put the veggies in a large roasting pan with spaghetti sauce, mozzarella and grated parmesan cheese, some more dried spices and some marinated Hungarian peppers, covered and baked for one hour at 325. Then I uncovered the pan and broiled the casserole until it was pretty.