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In a world where meals often feel rushed and repetitive, the Creamy Roasted Veggie Casserole stands out as a comforting embrace on a plate. This dish, brimming with a medley of roasted vegetables and enveloped in a luscious creamy sauce, invites everyone to gather around the table and savor a wholesome, hearty meal. Not only does it deliver a cozy dining experience, but it also caters to a wide array of dietary preferences, making it an ideal choice for both vegetarians and vegans alike.

Creamy Roasted Veggie Casserole

Discover the ultimate comfort food with this Creamy Roasted Veggie Casserole recipe! Packed with vibrant roasted vegetables like bell peppers, zucchini, and broccoli, this dish is not only visually stunning but also nutritious. Combining a luscious creamy sauce and quinoa, it's a perfect hearty meal for any occasion. Suitable for vegetarians and vegans, it's versatile enough to impress at potlucks or provide cozy family dinners. Enjoy the blend of flavors and textures in every bite!
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Ingredients
  

2 cups assorted vegetables (bell peppers, zucchini, carrots, and broccoli), chopped into bite-sized pieces

1 cup cherry tomatoes, halved

1 medium onion, finely diced

3 cloves garlic, minced

1 cup cooked quinoa (or rice)

1 cup heavy cream (or a dairy-free alternative such as coconut cream)

1/2 cup vegetable broth

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup shredded mozzarella cheese (or dairy-free cheese for a vegan option)

Fresh parsley, chopped for garnish

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking.

    Roast the Vegetables: On a large baking sheet, combine the chopped assorted vegetables, diced onion, and halved cherry tomatoes. Drizzle with olive oil and season with salt, pepper, dried thyme, and dried oregano. Toss everything together until well coated. Spread the mixture in a single layer and roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly charred. Remember to stir halfway through roasting for even cooking.

      Prepare the Cream Mixture: While the vegetables are roasting, in a medium bowl, whisk together the heavy cream, vegetable broth, and half of the grated Parmesan cheese. Add salt and pepper according to your taste preferences, adjusting as necessary.

        Combine Ingredients: In a large mixing bowl, take the roasted veggies from the oven and add the cooked quinoa (or rice) along with the cream mixture. Stir everything together until all ingredients are fully combined and coated.

          Transfer to Casserole Dish: Grease a 9x13 inch casserole dish with cooking spray or a little olive oil. Pour the veggie and cream mixture into the dish, spreading it out evenly. Sprinkle the remaining Parmesan cheese and shredded mozzarella cheese (or dairy-free cheese) on top.

            Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted, bubbly, and lightly golden.

              Garnish and Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Before serving, sprinkle with freshly chopped parsley for a vibrant finish. Enjoy the creamy, comforting goodness of your roasted veggie casserole!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                  - Presentation Tips: Serve the casserole in individual portions on plates, garnishing with extra parsley and a drizzle of olive oil for an elegant touch. Pair with a light salad for a complete meal.