Potato Veggie Casserole
Ingredients
Seasoning Blend
-
3
tablespoons
nutritional yeast
-
1
teaspoon
kosher salt
-
1
teaspoon
paprika
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
dry parsley
-
½
teaspoon
dry thyme
-
½
teaspoon
chili powder
-
¼
teaspoon
black pepper
-
¼
teaspoon
white pepper
Casserole Ingredients
-
2
large
Russet potatoes
-
2-3
tablespoons
canola oil
-
1
small
broccoli crown
-
½
medium
zucchini
-
1
medium
green bell pepper
-
½
small
red onion
-
8
ounces
baby bella mushrooms
-
1
15-ounce can
chickpeas
-
1-2
cups
shredded mozzarella cheese
-
to taste
balsamic glaze (optional)
Instructions
- Preheat the oven to 400°F.
- Whisk together the seasoning blend ingredients in a small bowl.
- Clean and dice the potatoes into ½-inch pieces, then add to a baking dish.
- Drizzle the potatoes with half of the oil and half of the seasoning blend, then toss to coat.
- Roast the potatoes for 25 minutes until mostly done, then mash about half of them.
- Prepare the vegetables by cutting them into appropriate sizes.
- Add the vegetables and chickpeas to the baking dish, along with the remaining oil and seasoning blend, and toss to coat.
- Return the dish to the oven and bake for 20-25 minutes until the vegetables are tender.
- Top with shredded mozzarella and bake until the cheese is melted and bubbling.
- Drizzle with balsamic glaze if desired and serve.
Nutrition Facts (estimated)
Servings
5 servings
Calories
392
Total fat
9g
Total carbohydrates
66g
Total protein
18g
Sodium
528mg
Cholesterol
0mg
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