Roasted Vegetable Casserole
A flavorful indian-inspired casserole filled with roasted vegetables and a blend of spices. Serve as a side dish or main course.
Ingredients
- ●3 large mellowsuch as eggplant
- ●2 cups roastedred bell peppers, roasted
- ●1 large peppergreen bell pepper
- ●1 package casserolegluten-free
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice the eggplant, red bell peppers, and green bell pepper into 1-inch pieces.
- 3
In a large bowl, toss the vegetables with 2 tablespoons of oil, 1 teaspoon of cumin, and 1 teaspoon of coriander.
- 4
Transfer the vegetables to a 9x13-inch baking dish.
- 5
Bake for 25 minutes, or until the vegetables are tender.
- 6
While the vegetables are baking, prepare the casserole according to package instructions.
- 7
After the vegetables have baked for 25 minutes, remove them from the oven and top with the prepared casserole.
- 8
Return the casserole to the oven and bake for an additional 10-15 minutes, or until the casserole is golden brown.
- 9
Serve hot, garnished with fresh cilantro if desired.