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A creamy roasted veggie casserole is more than just a dish; it’s a delightful experience that combines comfort and nutrition into one enticing package. This casserole not only serves as a warming meal during chilly evenings but also caters to those seeking a wholesome way to incorporate more vegetables into their diet. The appeal lies in its rich, creamy texture and the harmonious blend of flavors from a variety of roasted vegetables, creating a dish that is sure to please even the pickiest eaters.

Creamy Roasted Veggie Casserole

Discover the delicious and nutritious creamy roasted veggie casserole, a perfect blend of comfort and health. This dish warms chilly evenings while making vegetables the star of the show. Featuring broccoli, bell peppers, zucchini, and more, it's packed with essential nutrients. With a creamy texture and rich flavors, this versatile casserole is perfect for family dinners, potlucks, or cozy weeknights. Follow our step-by-step guide to create a meal that will delight even the pickiest eaters.
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium zucchini, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup heavy cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

1 cup breadcrumbs (for topping)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the broccoli, cauliflower, red and yellow bell peppers, zucchini, and cherry tomatoes. Drizzle with olive oil, and season with salt, pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes. Toss until the veggies are well coated.

      Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20 minutes, or until they are tender and lightly browned. Remove from the oven and set aside.

        Make the Creamy Sauce: In a separate saucepan over medium heat, combine the heavy cream, mozzarella cheese, and Parmesan cheese. Stir continuously until the cheeses are melted and the mixture is smooth and creamy. Season with a bit more salt and pepper if desired.

          Assemble the Casserole: In a large casserole dish, combine the roasted vegetables and creamy sauce. Mix gently until the veggies are well incorporated into the sauce.

            Add Topping: Sprinkle the breadcrumbs evenly over the top of the casserole.

              Bake the Casserole: Return the casserole to the oven and bake at 350°F (175°C) for an additional 20-25 minutes, or until the topping is golden brown and crispy.

                Garnish and Serve: Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving.

                  Enjoy your delicious and comforting Creamy Roasted Veggie Casserole!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings