Spring Vegetable Casserole

With the arrival of spring, there’s nothing quite like a delicious and fresh vegetable casserole to satisfy your taste buds. And thanks to the wealth of ingredients available this time of year, creating a savory spring vegetable casserole that is both satisfying and healthy has never been easier.

First up is the savory spring vegetable casserole, a flavorful dish that is sure to please even the most discerning palates. To begin with, preheat your oven to 375°F, and gather the following ingredients:

Savory Spring Vegetable Casserole

• 1 pound baby red potatoes
• 1 bunch fresh asparagus (trimmed and cut into bite-sized pieces)
• 1 yellow squash (sliced)
• 1 zucchini (sliced)
• 1 large red bell pepper (seeded and sliced)
• 1 large yellow onion (sliced)
• 2 cloves garlic (minced)
• 3 tablespoons olive oil
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 1/2 cup freshly grated Parmesan cheese

Directions:

1. Place the potatoes in a large pot of cold salted water. Bring to a boil and cook until the potatoes are just barely fork-tender, about 10 minutes. Drain and set aside.
2. In a large mixing bowl, combine the asparagus, squash, zucchini, red bell pepper, yellow onion, and garlic. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
3. Pour the vegetable mixture into a 9×13 baking dish. Nestle the potatoes into the vegetable mixture.
4. Sprinkle the Parmesan cheese over the top of the vegetables.
5. Place the casserole in the oven and bake for 30 minutes or until the vegetables are tender and the cheese is golden brown.
6. Let cool for a few minutes before serving. Enjoy!

And for our second savory option, we have the layered spring vegetable casserole, a delicious and visually appealing dish that is perfect for any occasion. Begin by preheating your oven to 375°F, and gather the following ingredients:

Layered Spring Vegetable Casserole

• 2 large sweet potatoes (cut into 1/4-inch slices)
• 1 large zucchini (cut into 1/4-inch slices)
• 1 large yellow squash (cut into 1/4-inch slices)
• 1 large red bell pepper (seeded and sliced)
• 1 large yellow onion (sliced)
• 3 cloves garlic (minced)
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter (melted)

Directions:

1. In a large mixing bowl, combine the sweet potatoes, zucchini, yellow squash, red bell pepper, yellow onion, and garlic. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
2. Spoon half of the vegetable mixture into a 9×13-inch baking dish. Sprinkle with half of the Parmesan cheese and half of the breadcrumbs. Repeat with another layer of vegetables, followed by the cheese and breadcrumbs.
3. Pour the melted butter over the top of the casserole.
4. Place the casserole in the oven and bake for 35-40 minutes, or until the vegetables are tender and the cheese is golden brown.
5. Let cool for a few minutes before serving. Enjoy!

In conclusion, whether you opt for the savory spring vegetable casserole or the layered variety, both dishes are guaranteed to be a hit with family and friends alike. So why not give these tasty recipes a try and savor the flavors of spring today?