Description
A vibrant and flavorful vegetable casserole packed with fresh veggies and creamy cheese, perfect for a wholesome meal any time of the day.
Ingredients
For the Casserole:
- 2 medium zucchinis
- 2 medium eggplants
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large onion
- 3 garlic cloves
- 200 g mushrooms
- 2 medium carrots
- 3 potatoes
- 400 g canned diced tomatoes
- 200 g shredded mozzarella cheese
- 100 g grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the Vegetables:
- Slice the zucchinis, eggplants, bell peppers, onion, mushrooms, carrots, and potatoes. Mince the garlic cloves.
- Sauté the Vegetables:
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and slightly golden.
- Add the carrots, potatoes, eggplants, bell peppers, mushrooms, and zucchinis. Sauté together for about 10 minutes until the vegetables start to soften. Season with salt, pepper, oregano, and basil.
- Stir in the canned diced tomatoes. Let the mixture simmer on low heat for about 10 minutes, allowing the vegetables to become tender and the flavors to meld.
- Assemble the Casserole:
- Spread a thin layer of the vegetable mixture on the bottom of a baking dish.
- Alternate layers of the vegetable mixture and mozzarella cheese, finishing with a vegetable layer.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Bake:
- Preheat the oven to 180°C (350°F). Bake the casserole for about 45 minutes until the vegetables are tender and the cheese on top is golden brown.
- Serve:
- Garnish the casserole with fresh basil leaves before serving. Serve hot as a main dish or a hearty side.
Notes
Use fresh, firm vegetables for the best texture.
Feel free to adjust the seasoning to your taste.
You can swap cheese types or make it vegan with cheese alternatives.
- Prep Time: 30 minutes
- Cook Time: 45 munites
- Cuisine: vegetarian
Nutrition
- Serving Size: 6 servings
- Calories: Approximately 250 per serving