Garden Harvest Veggie Roast Casserole

The Garden Harvest Veggie Roast casserole: a no hassle meal for busy nights.

I love cooking and baking it is one of the creative things I do.
A Garden Harvest Veggie Roast Casserole - a simple no hassle dinner
Having access to a Bountiful Garden has been a blessing this summer.

The Garden Harvest - this will make a delicious Casserole

I can spend hours up their collecting all the delicious fresh foods.

This week I decided to put those veggies to use in a super easy Dinner Dish.

The Vegetables I picked were, Potatoes, Onions, Leeks, Garlic, Cauliflower, Zucchini,
Fennel, and Peppers (hot and sweet). I did buy the organic sweet potato, maybe next year that will be in the garden too!

The preparation is pretty simple.

*All Ingredients are Organic

    • Wash, peel, and cut up all the veggies into chunks.

*I don’t peel my potatoes, carrots, or squash, when they are from my garden. – I just scrub them real good; If I get them from the store. They get peeled. It’s just the way I am.

  • Toss everything in a bowl, drizzle it with oil toss and then sprinkle that with your spices.
  • Cook up some Italian sausage if using (you could add other meats like chicken or hamburger if you wanted or leave out all together for a vegetarian dish)
  • Add the cooked meat to the veggies.
  • Prepare a casserole dish with cooking spray. I used a  8″ X 12″ (3 QT) casserole dish.
  • Dump the veggies in the casserole dish.
  • add a bit of water, I used about 1/4 cup.
  • Cover with a sheet of aluminum foil and bake at 350 degrees until the vegetables are tender.
    About 1 Hour and 35-45 minutes

Garden Harvest Veggie Roast

Prep Time: 25 minutes

Cook Time: 1 hour, 35 minutes

Garden Harvest Veggie Roast

Ingredients

1 onion coarsely chopped

2-3 medium sized potatoes,

1 zucchini,

2-3 medium sized carrots

1 small sweet potato

4-5 cloves of garlic

1 bell pepper

1 leek

1 fennel bulb

1 jalapeno pepper, seeded *if desired

2 Italian Sausage patties

1 small head of cauliflower

Spices: Salt, Pepper, Italian Seasoning

Olive Oil.

Instructions

  1. To Prepare.
  2. Prepare vegetables, washing, peeling and cutting into chunks.
  3. *Cloves of garlic can be left whole.
  4. Place all prepared vegetables into a bowl. Drizzle with olive oil and toss with salt, pepper, and Italian Seasoning to taste.
  5. Fry up Italian Sausage and add to the mixture.
  6. Pour all into a casserole dish and add about 1/4 cup of water.
  7. Cover with foil and cook at 350 degrees until the vegetable are soft.
  8. About 1 hr and 30 - 45 minutes (it will depend on how big your veggie chunks are!)
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This is a super convenient way to have veggies for dinner, it’s great as a side too. Put it in your casserole and cook it up while the chicken is roasting.
It’s really A Simple and No Hassle Dinner. Make it up in advance to make dinner time easy…oh it is great as a leftover too!

Garden Harvest Veggie Roast Casserole

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Adele, Creative Domestic Engineer

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Garden Harvest Veggie Roast Casserole - A Simple No Hassle Dinner

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AuthorAdele

Fiber Artist, Author, Designer, Pianist, and Organic Foodee. My Mission is to inspire and educate the creator in you.