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Spring Roasted Veggie Casserole
Spring Roasted Veggie Casserole

Before you jump to Spring Roasted Veggie Casserole recipe, you may want to read this short interesting healthy tips about Wholesome Energy Goodies.

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Whole grain snacks are an excellent choice for a fast healthy snack. A bit of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run can be more healthy with whole grain chips and crackers. Whole grains are always better than refined grains found in white bread.

A large variety of easy health snacks is easily available. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to spring roasted veggie casserole recipe. You can cook spring roasted veggie casserole using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Spring Roasted Veggie Casserole:
  1. Provide 4 large Aubergines (cubed)
  2. Prepare 4 large Zucchini (sliced)
  3. Prepare 2 medium onions (chopped)
  4. Use 2 Red Bell Peppers (sliced)
  5. You need 6 fresh Tomatoes (grated)
  6. Get 2 teaspoons Tomato Paste (optional)
  7. Use 2 Garlic Cloves (optional)
  8. You need 1 cup Olive Oil
  9. Get Salt
  10. Provide Pepper
  11. Use 1 tablespoon Oregano (optional)
Instructions to make Spring Roasted Veggie Casserole:
  1. Wash and drain all vegetables and then pat down dry.
  2. Cube and slice the Aubergine and Zucchini.
  3. Slice Peppers.
  4. Add all the ingredients into a large pan and add fresh tomatoes.
  5. Add in olive oil, salt, pepper, tomato paste and top with peppers and oregano.
  6. Kali Orexi!!! 🙂

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