Market Vegetable Potluck Bake

Serves 6 · 20 min prep · 50 min cook

Ingredients

• 3 cups cubed (1-inch) butternut or sugar pumpkin
• 12 oz, halved cremini mushrooms
• 2 medium, sliced into half-moons zucchini
• 1 large, chunked red bell pepper
• 1 medium, wedged red onion
• 1 pint cherry tomatoes
• 1/3 cup extra-virgin olive oil
• 5 minced garlic cloves
• 2 tbsp chopped fresh oregano
• 1 tbsp fresh thyme
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 2 cups cooked quinoa or couscous
• 6 oz crumbled goat cheese
• 1/2 cup grated Parmesan
• 1/2 cup torn fresh basil leaves
• 1/3 cup toasted pine nuts or walnuts
• from 1 lemon lemon zest

Instructions

1. 1Preheat the oven to 400°F. Lightly oil a 9-by-13-inch baking dish or large ceramic casserole that can go from oven to table.
2. 2In a large bowl toss the cubed pumpkin, halved mushrooms, zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, minced garlic, oregano, thyme, salt, pepper, and smoked paprika until every piece glistens.
3. 3Spread the seasoned vegetables in the prepared dish in an even layer. Roast uncovered for 30 minutes, stirring once halfway, until the pumpkin is tender and the mushrooms and tomatoes have released juices and started to caramelize.
4. 4Remove the dish from the oven and gently fold in the cooked quinoa or couscous so the grains soak up the roasted vegetable juices.
5. 5Scatter crumbled goat cheese and grated Parmesan evenly over the top. Return to the oven for 12 to 15 minutes until the cheese softens and the edges bubble and brown lightly.
6. 6Switch the oven to broil for the final 2 minutes if you want extra golden spots on the cheese, watching closely so nothing burns.
7. 7Rest the bake 5 minutes so it sets slightly for cleaner scooping. Sprinkle torn basil, toasted nuts, and lemon zest over the surface.
8. 8Carry the hot dish straight to the potluck table with a large serving spoon so guests can help themselves to a colorful, produce-packed portion.