Roasted Veggie Casserole

Last night, I tried a new recipe, which really is just a variation on roasted vegetables. I put some of my daughter’s favorite vegetables in this, knowing you just can’t go wrong with roasting vegetables.  I  brought it to my daughter Randi’s for a dinner side dish, and she and her husband loved it, as did I.  If fact Randi liked it so much, she ate it for her main course.

    • 4 tablespoons olive oil (I used half extra virgin and half light, but any type is fine)
  • 2 pounds red potatoes, cut into slightly larger than bite size wedges, skin on
  • 3 large red bell peppers, cut into bite sized pieces
  • 1 container of grape or cherry tomatoes, cut in half, or 4 plum tomatoes cut into bite sized pieces
  • 1/2 cup pitted kalamata olives, cut in half
  • 4 large garlic cloves, chopped fine
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon crushed red papper flakes (optional)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh flat leaf parsley (optional)

Preheat oven to 400 degrees. Grease an oval or rectangular 9 by 13 casserole dish with 1 tablespoon of the oil. Spread the potatoes, peppers, tomatoes in dish. Sprinkle with salt, pepper, and crushed red pepper. Drizzle remaining oil over, and toss with your hands to coat well with the oil to coat. Bake for about 45 minutes. Then take out of oven, and add olives, lemon juice, garlic, and parsley. Mix gently. Bake another 45-60 minutes. The longer you cook the vegetables, the more caramelized they will become, but the more they will shrink. So the longer you cook this, the smaller the yield. So if you don’t mind the vegetables not being really carmelized, reduce your cooking time.

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