I guess you could say this is my own recipe, since I changed it up so much from the original. But let's give credit where credit is due & give you the original, coming from Sparkpeople. I introduce to you from Sparkpeople--tada!--Roasted Vegetable Casserole with Panko and Parmesan Topping. The above pic was taken with a few twists from Connie Keenan's Kitchen.
This was whipped up on the fly for a dinner held at another family member's home. Now here were the changes that I made, because I used what I had on hand, and isn't that easier sometimes?
* The recipe called for sweet potatoes; I used white potatoes, peeled, rinsed and cut into bite-sized pieces
* I omitted the mushrooms and brussel sprouts, instead using yellow squash from our garden
* Instead of corn off the cob, I drained a can of niblets and tossed them in
* No celery, no chestnuts, though next time I'll have both on hand when I make this, because that sounds great
* No Panko on hand, so I used regular Italian breadcrumbs and instead of Parmesan, sprinkled a blend of Parmesan and Romano
* Instead of regular extra virgin, which I DID have on hand, I substituted this infused olive oil, which is delicious on salads with balsamic vinegar in place of commercial dressing
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* The tomato, which was a fresh Roma, was added the last 20 minutes or so
* The onion in my dish was a Vidalia (they're so sweet!)
* Also, I added baking time, around another 40 minutes or a little more, for the potatoes to be done and roasty
So there you have it. My version of this recipe, which I found on Pinterest. (Thanks to my daughter-in-law, Yesica, who introduced me to Pinterest, and now it's a favorite of mine for recipe-hunting.) Do try the original or use what you have on hand and let me know how it turns out! Oh--I should add that it smells DELICIOUS baking in your oven. Very heart-healthy side dish and you can use up the veggies in your garden.
You can omit the cheese with its calories, but ahhhh, you only live once! Enjoy!
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