Description
This Mediterranean Roasted Vegetable Casserole is a delicious and easy veggie bake packed with roasted eggplants, bell peppers, and zucchini. Topped with gooey mozzarella and Parmesan, it's perfect as a comforting meatless main dish or a hearty vegetarian side dish. Follow our simple step-by-step guide for a flavorful, crowd-pleasing recipe!
Ingredients
500g Baby Eggplants, cut in quarters (or 2 Medium Eggplants, cut in half lengthwise and sliced)
2 Bell Peppers (1x red pepper and 1 x yellow pepper), deseeded and cut into chunky pieces
2 Red Onions, peeled and cut into chunky pieces
400 g (14 oz) Small Zucchini, cut into chunky pieces
10 - 12 Garlic Cloves, peeled and finely chopped
3 - 4 tablespoons of Olive Oil
1 tablespoon Red Wine Vinegar
1 tablespoon Fresh Rosemary, chopped
1 teaspoon Dried Oregano
Salt and Freshly Ground Black Pepper, to taste
400 g (14oz) Can Cherry Tomatoes
150 g (5 oz) Mozzarella Cheese, grated
30 g (1 oz) Parmesan Cheese, grated
1 tablespoon Fresh Italian Parsley, chopped
Instructions
Preheat the Oven
Preheat the oven to 200°C (400°F).
Wash and Prepare the Vegetables
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Wash all the vegetables thoroughly.
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If you are using medium to large eggplants we recommend this extra step, this is not necessary if you use the baby eggplants - Cut the eggplants into 1½ cm (½ inch) thick slices and place them on paper towels. Generously sprinkle salt on both sides of the slices and let them sit for 20 minutes. Pat the eggplant slices dry with paper towels. Cut each slice in half.
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Cut all the vegetables into large chunks that are similar in size for even cooking.
Coat and Season the Vegetables
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In a large mixing bowl, combine olive oil, red wine vinegar, chopped fresh rosemary, and origanum.
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Add the prepared vegetables to the bowl and toss them to coat evenly with the olive oil mixture.
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Season with salt and pepper to taste, ensuring all pieces are well-seasoned.
Roast the Vegetables
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Put the seasoned vegetables in a large oven safe casserole dish.
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Roast in the preheated oven, turning them occasionally.
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Roast until the vegetables are tender and golden brown, about 25-30 minutes.
Finish the Casserole
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Once the vegetables are cooked, stir in the canned cherry tomatoes.
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Sprinkle the mozzarella and Parmesan cheese evenly over the top.
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Return to the oven and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
Serve and Enjoy!
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Garnish with chopped parsley before serving.
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Enjoy these roasted vegetables as a side dish or a vegetarian main course with crusty bread or a fresh salad.
Notes
Make-Ahead Instructions: Roast the vegetables in advance, then assemble and bake the casserole just before serving.
How to Store Leftover Vegetable Casserole: Allow the casserole to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
How to Freeze This Veggie Bake: Place cooled portions in freezer-safe containers or freezer bags. Freeze for up to 3 months.
How to Defrost This Vegetable Casserole: Defrost overnight in the refrigerator or using your microwave’s defrost setting.
How to Reheat this Veggie Casserole: Reheat in the oven at 180°C (350°F) for 15-20 minutes or until heated through. Alternatively, microwave individual portions on medium heat until piping hot.
- Prep Time: 10 - 15 minutes
- Cook Time: 30 - 45 minutes
- Category: Side Dishes
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9.6 g
- Sodium: 548.8 mg
- Fat: 9.2 g
- Carbohydrates: 20.9 g
- Protein: 14.6 g
- Cholesterol: 8.1 mg
