Roasted Vegetable Egg Casserole

• 10 oz pumpkin, peeled, cut into wedges
• 1 None large zucchini, halved, thickly sliced diagonally
• 2 None red onions, cut into wedges
• 1 None large red pepper, cut into strips
• 1 None large green pepper, cut into strips
• 1 head baby fennel, cut into wedges, fronds reserved to garnish (optional)
• 2 tbsp olive oil
• 4 None large eggs
• 1/2 cup half-and-half
• 1 cup grated cheddar
• 1/2 cup ricotta

1. Preheat oven to 400u0b0F. Place all vegetables in an 8-cup baking dish. Add oil, toss to coat and season. Roast for 40 mins, until vegetables are just tender.
2. Whisk to combine eggs, half-and-half, and cheddar. Pour mixture over vegetables. Bake for 15 mins, until set and lightly browned. Top with spoonfuls of ricotta and fennel fronds, if you like.

pumpkin, zucchini, red onions, red pepper, green pepper, baby fennel, olive oil, eggs, cheddar, ricotta

Taken from recipes-plus.com/api/v2.0/recipes/25098 (may not work)