This hearty roasted vegetable casserole combines tender, oven-roasted eggplant, zucchini, peppers, and potatoes with a flavorful homemade tomato sauce and a cheesy topping. Perfect as a vegetarian main course or a delightful side dish, it’s a nutritious and satisfying meal.
Preparation Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Servings:
4-6 servings
Ingredients:
- 1 eggplant, sliced
- 1 zucchini, sliced
- 2 peppers (any color), sliced
- 3 potatoes, peeled and cubed
- 1 tsp salt
- Italian herbs, to taste
- Olive oil, for drizzling
- 4 large tomatoes
- Salt, to taste
- Black pepper, to taste
- 3 cloves of garlic, minced
- 2 tbsp Parmesan cheese, grated
- Thyme, to taste
- 150 g (about 1 1/2 cups) mozzarella cheese, shredded
Instructions:
- Prepare the Vegetables:
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine sliced eggplant, zucchini, peppers, and cubed potatoes.
- Add 1 tsp salt, Italian herbs, and a drizzle of olive oil. Toss to coat.
- Roast the Vegetables:
- Spread the coated vegetables evenly on a baking sheet.
- Roast in the oven for 30 minutes, stirring halfway through, until tender and slightly browned.
- Prepare the Tomato Sauce:
- Score the tomatoes with an “X” on the bottom and blanch in boiling water for 1-2 minutes. Transfer to an ice bath and peel off the skins.
- Grate or chop the peeled tomatoes into a bowl.
- Add salt, black pepper, minced garlic, Parmesan cheese, and thyme. Mix well.
- Combine and Bake:
- Transfer the roasted vegetables to a baking dish.
- Pour the tomato sauce over the vegetables and mix gently.
- Sprinkle shredded mozzarella evenly on top.
- Final Bake:
- Bake in the oven for 15 minutes at 200°C (400°F) until the cheese is melted and bubbly.
- Serve:
- Allow the casserole to cool slightly before serving.
- Enjoy as a main dish or flavorful side.
Serving Suggestions:
- Pair with a fresh green salad for a light meal.
- Serve alongside crusty bread for dipping.
- Accompany with a glass of red wine for an elegant dinner.
- Add a dollop of sour cream or Greek yogurt for creaminess.
- Complement with a bowl of soup for a complete meal.
Cooking Tips:
- Vegetable Preparation: Slice vegetables evenly to ensure consistent roasting.
- Tomato Sauce: Blend the tomato mixture for a smoother texture if preferred.
- Cheese Variety: Mix Parmesan with mozzarella for a richer flavor profile.
- Herb Options: Experiment with fresh basil or oregano in place of thyme.
- Roasting Tip: Avoid overcrowding the baking sheet to allow vegetables to roast evenly.
Nutritional Benefits:
- Vegetables: High in fiber, vitamins, and antioxidants.
- Cheese: A good source of calcium and protein.
- Garlic and Tomatoes: Provide heart-healthy compounds and a burst of flavor.
Dietary Information:
- Vegetarian: Suitable for a vegetarian diet.
- Gluten-Free: Naturally gluten-free, provided cross-contamination is avoided.
Conclusion:
This Roasted Vegetable Casserole is a simple yet flavorful way to enjoy a medley of fresh vegetables, enhanced by a rich tomato sauce and cheesy topping. Whether served as a comforting main dish or a vibrant side, it’s a recipe that showcases the beauty of wholesome ingredients. Give it a try and savor the delicious, nutritious flavors!