Roasted Vegetable Egg Casserole - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. 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.
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.