Gluten Free Vegan Roasted Veggie Casserole

Use a large casserole dish

Prepare the potatoes

Wash and cube five or six golden potatoes and sweet potatoes
Combine in a large bowl (Probably you will need to do this in batches)

Add a three tablespoons of olive oil

Add two tablespoons of salt

Add two teaspoons each of black pepper, curry powder, turmeric powder, ginger powder, za’atar, cumin, and ancho poblano powder.

Toss well to coat all the pieces with all the spices and oil

Add the potatoes to the bottom of the casserole dish

Repeat the above steps with two heads of broccoli, and a small bag of baby carrots. If you like garlic and onions, add those too. Layer all of these on top of the potatoes.

Sprinkle shredded mozzarella or parmigiano reggiano.

Bake at 400 for 45 minutes.