Caramelized Vegetable Casserole
The creator of this recipe is very knowledgeable about umami and the ingredients that pack an umami punch. See end note.
Servings 6
Ingredients
- 3 ½ pounds butternut squash cut into 1” cubes
- 2 large red bell peppers
- 2 fresh tomatoes quartered
- 2 medium red onions cut into wedges
- 3 Portobello mushrooms cut into 1-inch pieces
- 6 large garlic cloves peeled
- ¾ cup extra virgin olive oil
- 4 Tbsp. fresh flat-leaf parsley chopped
- 1 tsp. fresh rosemary minced
- 1 tsp. fresh thyme minced
- 1 Tbsp. low sodium soy sauce
- 1 tsp. anchovy paste
- 2 Tbsp. nutritional yeast
- ½ cup panko bread crumbs
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 cup freshly grated Parmesan cheese
Instructions
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Preheat oven to 400 degrees. Roast the peppers, let cool, peel, seed and cut into 1” pieces.
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While peppers are roasting, poach the garlic cloves in 1/2 cup of the olive oil. Keep it at a slow simmer until golden brown, about 10 to 15 minutes. Set aside to cool. Once cool, mash with a fork and set aside.
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In separate bowls, toss the squash, onion, mushrooms and tomatoes using the olive oil from the garlic poaching.
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In a large cast iron or non-stick skillet, grill the squash until it starts to caramelize. Then separately grill the onion, the mushrooms and finally the tomato.
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In a large bowl, mix together all the remaining ingredients except for the cheese. Transfer the mixture to 2 - 2 ½ quart gratin dish or baking dish. Sprinkle evenly with Parmesan. Bake until squash is completely tender, about 30 minutes.