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Mediterranean Roasted Vegetable Casserole

Mediterranean Roasted Vegetable Casserole That'll Wow You

A flavorful Mediterranean Roasted Vegetable Casserole with eggplants, bell peppers, and zucchini, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 pieces Baby Eggplants Substitute with medium eggplants cut in half lengthwise.
  • 2 pieces Bell Peppers Any sweet bell pepper variety, like red or yellow.
  • 1 cup Red Onions Yellow onions can work as a substitute.
  • 2 pieces Zucchini Summer squash is a good alternative.
  • 3 cloves Garlic Cloves Garlic powder can be a substitute.
For the Seasoning
  • 2 tablespoons Olive Oil Avocado oil is a good high-heat alternative.
  • 2 tablespoons Red Wine Vinegar Balsamic vinegar can also be used.
  • 1 tablespoon Fresh Rosemary Dried rosemary or thyme work well too.
  • 1 teaspoon Dried Oregano Consider using Italian seasoning mix instead.
  • to taste Salt
  • to taste Pepper
For the Sauce and Toppings
  • 1 can Canned Cherry Tomatoes An important component of the casserole.
  • 1 cup Mozzarella Cheese Can substitute with feta, goat cheese, or dairy-free alternatives.
  • 0.5 cup Parmesan Cheese
  • 0.25 cup Fresh Italian Parsley For garnish.

Equipment

  • Oven
  • Casserole Dish
  • Mixing Bowl
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Wash and cut the baby eggplants, bell peppers, red onions, and zucchini into large, even pieces.
  3. Salt the eggplants and let sit for 20 minutes, then pat dry.
  4. Combine olive oil, red wine vinegar, fresh rosemary, dried oregano, salt, and pepper in a large bowl. Toss the veggies until coated.
  5. Spread the vegetables in an even layer in a casserole dish and roast for 25-30 minutes.
  6. Stir in the canned cherry tomatoes, then sprinkle mozzarella and parmesan on top.
  7. Return the casserole to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  8. Garnish with Italian parsley and serve warm.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 18gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

Customize with seasonal vegetables or spices as desired.

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