Roasted Garden Harvest Casserole With Red Potatoes Recipe

Name: Roasted Garden Harvest Casserole With Red Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Red Bliss potatoes, cut into 8ths; 1 1/2 cups broccoli florets; 1 1/2 cups zucchini, cut into 1/2 thick coins; 1 large lemon, peeled and juiced; 1 tablespoon Worcestershire sauce; 2 -3 garlic cloves; 3 -4 teaspoons italian seasoning; 1 teaspoon kosher salt; 1 teaspoon pepper; 3 -4 tablespoons olive oil; 1/2 teaspoon red pepper flakes; parmesan cheese

Servings: persons

2 cups Red Bliss potatoes, cut into 8ths
1 1/2 cups broccoli florets
1 1/2 cups zucchini, cut into 1/2 thick coins
1 large lemon, peeled and juiced
1 tablespoon Worcestershire sauce
2 -3 garlic cloves
3 -4 teaspoons italian seasoning
1 teaspoon kosher salt
1 teaspoon pepper
3 -4 tablespoons olive oil
1/2 teaspoon red pepper flakes
parmesan cheese

1
Preheat oven to 400u00b0F.
2
Spray a 9-13 casserole with non-stick spray.
3
Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
4
Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
5
Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
6
Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Red Bliss potatoes, cut into 8ths, 1 1/2 cups broccoli florets, 1 1/2 cups zucchini, cut into 1/2 thick coins, 1 large lemon, peeled and juiced, and more.

Yes, Roasted Garden Harvest Casserole With Red Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Garden Harvest Casserole With Red Potatoes

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