I have been mentioning all week about this “casserole”* I made over the weekend to eat for dinner and/or lunch this week. We’ll call it Roasted Veggie & Cheese Casserole.
*My friend Michael would argue this is not a casserole, as it is not necessarily “scoopable,” although it could be if I cut the eggplant into smaller chunks. However, I don’t really care if it’s a casserole or not. Frankly, the only thing that is important is that it’s good.
Well, rather than write out something that is so simple, I figured you could probably just interpret without words—solely using my incredible photographs (right…)—how to put together this same dish, or something very similar, for a quick, easy, and delicious weeknight meal. [Feel free to incorporate different vegetables. I think peppers would be quite lovely. Or perhaps use a different kind of cheese…one that melts more than feta. I just wanted to use what I had, so you should feel free to do the same!]
Note: Spices used were dried oregano and garlic powder. Feel free to adapt to your tastes.
Note: Oven was set for 375 degrees, and the whole thing baked for a total of 1 hour, with the foil removed for the last 10-15 minutes.