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Roasted Vegetable Casserole

Mediterranean Roasted Vegetable Casserole for Cozy Nights

This Roasted Vegetable Casserole features tender eggplants, sweet bell peppers, and zucchini, all blanketed in gooey mozzarella, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 pieces Baby Eggplants Can substitute with medium eggplants.
  • 1 pieces Red Bell Pepper Any bell pepper variety can be used.
  • 1 pieces Yellow Bell Pepper Any sweet pepper will do.
  • 1 pieces Red Onion Yellow onion works as a replacement.
  • 1 pieces Zucchini Yellow squash can be used for variation.
  • 3 cloves Garlic Roasted garlic can be a milder alternative.
  • 3 tablespoons Olive Oil Avocado oil can be used for a neutral flavor.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar is a good alternative.
  • 2 tablespoons Fresh Rosemary Thyme or Italian seasoning can be used.
  • 1 tablespoon Dried Oregano Consider fresh oregano in larger amounts.
  • to taste Salt Adjust according to taste.
  • to taste Freshly Ground Black Pepper Adjust according to taste.
  • 1 can Canned Cherry Tomatoes Diced tomatoes can be swapped.
  • 1 cup Mozzarella Cheese Dairy-free cheese for a vegan option.
  • 0.5 cup Parmesan Cheese Nutritional yeast is a good vegan substitute.
  • to garnish Fresh Italian Parsley Basil can be used for variation.

Equipment

  • Casserole Dish
  • mixing bowl
  • oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Wash and slice the baby eggplants in half lengthwise, and prepare the other vegetables.
  3. In a large bowl, mix olive oil, red wine vinegar, rosemary, and oregano, then coat the sliced vegetables.
  4. Spread the coated vegetables in a casserole dish and roast for 25-30 minutes, stirring occasionally.
  5. Stir in canned cherry tomatoes, then sprinkle mozzarella and Parmesan cheese over the top.
  6. Bake for an additional 10-15 minutes until the cheese is melted and golden brown.
  7. Let it cool for a few minutes before garnishing with parsley and serving warm.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 400mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 50mgCalcium: 250mgIron: 2mg

Notes

This dish can be assembled in advance and stored for convenience. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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