This roasted vegetable medley is a wonderful recipe to make in the late summer or early fall when there is a real abundance of fresh vegetables in your garden (or your grocery store). That’s why I call this recipe my harvest vegetable casserole. It uses the abundance of your garden harvest.
I love roasted vegetable recipes for dinner and make them often. They are so easy to make. Just mix everything together and pop them in the oven to roast. That gives you lots of free time to prepare the rest of the meal while all of the vegetables roast together.
I do a variety of roasted vegetable casseroles. This is just one of them that I use when I have a wide variety of vegetables on hand to choose from. Other times I might just roast two or three vegetables together.
Don’t let the long list of ingredients intimidate you. This vegetable medley is a simple recipe that uses the abundant harvest of the garden to make a wonderful vegetable casserole.
One of the reasons I love it is that this is a great recipe for using up bits and pieces of things. If you have 1/2 of a bell pepper, chop it up and add it to the roasting pan. Have a few green beans on hand? They go well in this roasted vegetable medley too.
I love the mixture as it’s stated in the recipe below. That said, you can substitute the vegetables you have on hand, as long as you think they will taste good cooked together.
I have even added a cup of chopped cabbage to the mixture. Cauliflower is nice too.
There is not much to do to make this vegetable casserole recipe delicious. Just chop the vegetables, add them to a very large roasting pan (I use a 13″ x 9″ x 2″ pan, either metal or Pyrex glass).
The vegetables I used in this casserole include:
Red bell pepper
As I said before, you can use these or whatever else you have on hand.
One bit of advice I would give you. I find that when you add peppers to a mix like this, the whole thing ends up tasting like peppers. It is a distinct taste that always seems to flavor everything around it. So go ahead and use them if you love peppers, but if you are not a pepper fancier, consider leaving them out.
How to Cook Your Roasted Vegetable Medley
Now that you have all of those delicious vegetables in the pan, we need to flavor them.
A bit of good vegetable oil coats all of the vegetables and adds moisture to them. But that’s just the start of flavoring up this gorgeous medley of fresh vegetables.
I add a cup of beef broth or bouillon. When I don’t have broth on hand I have to admit that I cheat (well, it’s cheating in some people’s eyes) by using a cup of hot water and a beef bouillon cube. It works well, but it can be a bit saltier, so watch how much salt you add to the vegetables if you use it.
I also add just a bit of dried tarragon. If you add just a small amount like this (1/4 teaspoon) it adds a nice touch without being strong on tarragon, which can be overwhelming.
A bay leaf always rounds out the flavor or casseroles, stews and soups, so I add a small one. I leave it whole to make sure I will be able to fish it out of the casserole when it’s cooked. The stems of dried bay leaves are very hard and can choke a person.
Put all of this into a small saucepan and heat it up. Pour it over the fresh vegetables before they go into the oven.
I love adding freshly chopped parsley to the top of the casserole.
The final addition is a few sprigs of fresh thyme. If you don’t have fresh thyme sprigs, feel free to use a bit of dried thyme, about 1/2 to 1 teaspoon.
Now, pop it all into the oven, let it sit and bake away as you go ahead and do other things.
This vegetable casserole recipe is great with roasted or baked meats or with a hearty fish like salmon.
I often also just enjoy it on it’s own as an easy, tasty vegetarian meal.
Enjoy. (Get more info below the recipe.)
Harvest Roasted Vegetable Casserole Recipe
- 1 baking dish 13"x9"
- 1 cup carrots, thinly sliced
- 1 cup green beans, sliced
- 1 cup potatoes, diced
- 2 tomatoes, medium, quartered
- 1 yellow squash, small, sliced
- 1 zucchini, small, sliced
- 1 onion, medium, sliced
- 1 cup eggplant, sliced and unpeeled
- 1/2 cup red pepper, chopped
- 3 cloves garlic, crushed
- 1/4 cup parsley, chopped
- freshly ground black pepper to your taste
- 1 cup beef bouillon
- 1/4 cup vegetable oil
- 2 teaspoons salt , or to your taste
- 1/4 teaspoon tarragon
- sprigs of fresh thyme
- 1/2 bay leaf
- Mix the cleaned and cut vegetables and garlic together and place into a shallow baking dish, 13" x 9" x 2". Sprinkle parsley over the top and grind black pepper over all. At this point you can refrigerate the casserole until ready to bake it.
- Preheat the oven to 350°F.
- Pour bouillon into a small saucepan, then add oil, salt, tarragon, and bay leaf. Heat to boiling and correct seasoning if necessary. Pour over vegetables. Sprinkle the fresh thyme over the vegetables.
- Cover the baking dish with aluminum foil or parchment paper and bake at for 1 to 1 1/2 hours or until the vegetables are just tender and are still colorful. Carefully stir the vegetables occasionally while cooking, but, to preserve their color, don't lift the cover off for long.
- Leave the cover off for the last few minutes of cooking time if you want the juices to cook into the vegetables more.
- Makes 6 to 8 servings.
Note: You can substitute other vegetables if they are in harvest and appeal to you.
If you like this roasted vegetable medley, look here for another of my favorites. It combines potatoes, onions and carrots with parsnips, and sweet potatoes.
Like this recipe? I’d love you to share it on your favorite social media. You can also add a comment below. Let us all know how it worked out for you and how you changed it if you did.
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