roasted veggies even made it to the casserole, they were so yummo right out of the oven.
A tray full of vegetables -- I used
2 red bell peppers, cut into matchsticks
2 cups butternut squash, cut into small cubes
1 1/2 cups crinkle cut carrots
3 small zucchini, cut into 1/4 inch coins
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved
2 cups shredded cheese
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place vegetables, onion, and corn kernels onto cookie sheet.
Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until
cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares.
Serves 4 hungry people.