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Adirondack Roasted Vegetable Casserole Recipe

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This recipe for Adirondack Roasted Vegetable Casserole is from Recipes For A Happy Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Sweet potatoes sliced thin
4 medium potatoes sliced thin
1 large onion chopped
1 large zucchini sliced 1/4 inch thick
2 ripe tomatoes sliced
1/4 lb. spinach
1 cup Frozen corn kernels
6 cloves chopped garlic
1/2 cup sunflower oil
1 tsp. thyme
1/2 tsp. white pepper
2 tsp. sea salt
1 Tbs. nutritional yeast (optional)
1/4 lb. Dutch knuckle cheese or mozzarella (shredded)
Directions:
Directions:
Preheat oven to 375º. Toss potatoes and sweet potatoes with half the sunflower oil and one tsp. sea or kosher salt, pepper and thyme. Spread out on a baking sheet and put in oven for 20-25 minutes until soft and starting to brown.
Toss the onion, tomatoes, and garlic with the rest of the oil, salt, pepper and thyme. Spread the mix evenly into the bottom of a 10 X 12 casserole pan. Put the casserole in the oven for 15 minutes. Take the casserole pan out. Top the tomato/zucchini mix with the spinach and corn. Layer the cooked potatoes and sweet potatoes on top. Sprinkle with nutritional yeast (optional). and then the shredded cheese. Pout back in the oven for 12-15 minutes until cheese is browned.

 

 

 

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