Delicious Baked Autumn Veggieghetti

Warm up with this satisfying and flavorful Baked Autumn Veggieghetti recipe. Packed with a combination of autumn vegetables and topped with melted cheese, this dish is perfect for a cozy fall dinner. The dish is quick and easy to prepare, and will leave you feeling nourished and joyful as you savor every bite. Try it today and enjoy the flavors of the season!

Ingredients

• 2 medium sweet potatoes
• 1 medium butternut squash
• 2 large carrots
• 1 medium zucchini
• 1 medium yellow squash
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 4 cloves of garlic
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Peel and spiralize the sweet potatoes, butternut squash, carrots, zucchini, and yellow squash. If you don't have a spiralizer, you can use a julienne peeler or a knife to create long, thin vegetable strips.
3. Chop the red and yellow bell peppers, onion, and garlic cloves.
4. In a large mixing bowl, combine the spiralized vegetables, chopped bell peppers, onion, and garlic.
5. Drizzle the olive oil over the vegetables and toss until well coated.
6. Add the dried thyme, dried rosemary, salt, and pepper to the bowl and mix well.
7. Transfer the vegetable mixture to a baking dish and spread it out evenly.
8. Bake in the preheated oven for 25-30 minutes, until the vegetables are tender.
9. Remove the dish from the oven and sprinkle the shredded mozzarella cheese on top.
10. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley before serving.
12. Enjoy the warm and flavorful Baked Autumn Veggieghetti!

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