A mix of eggplant, zucchini, bell peppers, and feta, baked with olive oil and oregano.
Sliced zucchini and tomatoes topped with mozzarella, Parmesan, and breadcrumbs, baked until golden.
Roasted butternut squash, carrots, parsnips, and Brussels sprouts with a hint of cinnamon and thyme.
Layered potatoes and wilted spinach in a creamy, cheesy sauce, baked until bubbly.
Sweet potatoes, carrots, and parsnips layered with rosemary and vegetable broth for a hearty, savory bake.
Brussels sprouts and butternut squash roasted with olive oil and balsamic vinegar for a crispy finish.
A creamy cauliflower and broccoli casserole, topped with cheese and baked until golden.