Monday, December 2, 2019

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. 


at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

TEXAS CAVIAR

 TEXAS CAVIAR INGREDIENTS:  CAVIAR: 1 CAN RINSED BLACK EYED PEAS, 1 CAN RINSED BLACK BEANS, 1 SMALL CAN OF GREEN CHILES, 1 CAN SMALL DICED F...

  • CAMPERS COLESLAW
     CAMPERS COLESLAW INGREDIENTS:  8 CUPS SHREDDED CABBAGE, 1 SMALL PURPLE ONION SLICED THIN, 1 CARROT SHREDDED, 1 THINLY SLICED CELERY, 1 CUP ...
  • CHICKEN SATAY & PEANUT SAUCE
     CHICKEN SATAY & PEANUT SAUCE INGREDIENTS: Marinade for  chicken:   One package thin chicken breasts, 2/3 cup sweet soy sauce, 4 tbs mel...
  • SWEET & SPICY THAI SAUCE
      SWEET & SPICY THAI SAUCE INGREDIENTS: 3 tbs sweet chili sauce, 1 tbs each soy sauce, chili garlic sauce and fresh grated ginger. Mix t...