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Hearty Baked Vegetable Casserole

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A comforting and colorful baked vegetable casserole that celebrates summer produce, topped with a crispy cheese crust.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups zucchini, sliced
  • 2 cups bell pepper, chopped
  • 2 cups eggplant, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the onion and garlic and cook until translucent, about 3 to 4 minutes.
  4. Stir in the zucchini, bell pepper, eggplant, and mushrooms and sauté until tender, about 5 to 7 minutes.
  5. Mix in the cherry tomatoes, oregano, basil, salt, and black pepper, and cook for an additional 2 to 3 minutes.
  6. Transfer the vegetable mixture to a baking dish and spread evenly.
  7. Sprinkle the cheddar cheese, Parmesan cheese, and breadcrumbs uniformly over the top.
  8. Bake for 20 to 25 minutes or until the top is golden and bubbly.
  9. Remove from the oven and let the casserole rest for about 5 minutes.
  10. Garnish with fresh parsley and serve warm.

Notes

This casserole pairs well with a light salad or garlic bread and can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.thestationrecipes.com/hearty-baked-vegetable-casserole/

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