Vegetable Casserole | Oklahoma State University

Ingredients

• 1 cup peeled butternut squash, cut into 1 inch pieces
• 1 medium potato, cut into 1 inch pieces
• 1 medium green bell pepper, coarsely chopped
• 1 medium carrot, cut into 1/2 inch slices
• 1 medium zucchini, cut into 1/2 inch slices
• 1 cup fresh or frozen cut green beans
• 1 cup sliced fresh mushrooms
• 2 cloves garlic, peeled and coarsely chopped
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons dried dill weed
• 1 (14 ounce) can no salt added diced tomatoes
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons shredded or grated Parmesan cheese