Roasted Garden Harvest Casserole With Red Potatoes

• 2 cups Red Bliss potatoes, cut into 8ths
• 1 1/2 cups broccoli florets
• 1 1/2 cups zucchini, cut into 1/2 thick coins
• 1 large lemon, peeled and juiced
• 1 tablespoon Worcestershire sauce
• 2 -3 garlic cloves
• 3 -4 teaspoons italian seasoning
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 3 -4 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• parmesan cheese

1. Preheat oven to 400u0b0F.
2. Spray a 9-13 casserole with non-stick spray.
3. Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
4. Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
5. Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
6. Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.

red bliss potatoes, broccoli florets, zucchini, lemon, worcestershire sauce, garlic, kosher salt, pepper, red pepper, parmesan cheese

Taken from www.food.com/recipe/roasted-garden-harvest-casserole-with-red-potatoes-382992 (may not work)