Veggie Extravaganza Recipe
House-roasted red onions, peppers, zucchini, and yellow squash with dorati cherry tomatoes, fresh baby spinach, mushrooms, mozzarella, aged cheddar and imported pecorino romano.
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Ingredients
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Vegetables and Cheese
Method
Preparation and Cooking
- 1
Roast the Vegetables
Preheat your oven to 425°F (220°C). Slice the red onions, bell peppers, zucchini, and yellow squash into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes until they are tender and slightly caramelized.
- 2
Sauté the Mushrooms
In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown. Set aside.
- 3
Combine Ingredients
In a large mixing bowl, combine the roasted vegetables, sautéed mushrooms, cherry tomatoes, and fresh baby spinach. Mix them gently.
- 4
Add Cheese
Sprinkle the shredded mozzarella and aged cheddar cheese over the vegetable mixture. Toss gently to combine everything well.
- 5
Bake the Dish
Transfer the mixture to a greased baking dish. Sprinkle the grated Pecorino Romano cheese on top. Bake in the oven at 375°F (190°C) for about 15 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Veggie Extravaganza!
