This vegetarian vegetable casserole is a delicious and healthy dish, perfect for a family dinner. It’s packed with colorful vegetables and topped with melted cheese, making it both nutritious and satisfying.
Ingredients
- 2 zucchinis, sliced
- 1 bell pepper, diced
- 1 red onion, chopped
- 2 tomatoes, chopped
- 1 eggplant, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Historical Background Vegetable casseroles have been a staple in many cuisines around the world, particularly in Mediterranean and American cooking. They are known for their versatility, allowing cooks to use a variety of vegetables and herbs to create a nutritious and flavorful dish.
Tips and Advice
- Choosing Vegetables: Use fresh, firm vegetables for the best texture and flavor.
- Seasoning: Feel free to add other herbs and spices such as thyme, rosemary, or garlic powder to enhance the flavor.
- Cheese: For a different taste, you can use cheddar, feta, or Parmesan cheese instead of mozzarella.
Nutritional Information (per serving)
- Calories: 180 kcal
- Fat: 10 g
- Carbohydrates: 15 g
- Protein: 7 g
- Fiber: 4 g
Preparation Time and Servings
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredient Substitutions
- Zucchini: You can substitute zucchini with yellow squash.
- Bell Pepper: Any color bell pepper can be used, or try adding in some chili peppers for a spicier kick.
Adjusting Portions
- Increasing Portions: Double the ingredients and use a larger baking dish to serve more people.
- Individual Portions: Use small, individual ramekins for personal servings, adjusting the baking time as needed.
Seasonality This dish is great year-round but is particularly delightful in the summer and early fall when zucchini, tomatoes, and eggplant are in season and at their peak freshness.
Dish Presentation Serve the casserole in the baking dish to maintain its warmth. Garnish with fresh basil leaves for a pop of color and added flavor. You can also serve it with a side of crusty bread or a fresh green salad.
Preparation Method
1. Preheat Oven
- Preheat Oven: Preheat the oven to 375°F (190°C).
2. Prepare Vegetables
- Toss Vegetables: In a large bowl, toss zucchini, bell pepper, onion, tomatoes, and eggplant with olive oil, salt, pepper, and oregano.
3. Assemble Casserole
- Transfer to Baking Dish: Transfer the vegetable mixture to a baking dish.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly on top.
4. Bake
- Bake: Bake in the preheated oven for 30-35 minutes, until vegetables are tender and the cheese is melted and golden.
5. Serve
- Garnish: Garnish with fresh basil before serving.
Cooling and Serving
- Cooling: Allow the casserole to cool for a few minutes before serving to let the flavors meld together.
- Serving: Serve hot as a main dish or a side dish. It pairs well with a fresh salad or crusty bread.
Reviews and Testimonials
- “This vegetable casserole was a hit at our dinner table! The combination of vegetables and melted cheese was perfect.”
- “I added some garlic and thyme for extra flavor, and it turned out delicious. My family loved it!”
Discussion I would love to know where you’re from and how you enjoyed this vegetable casserole! Share your experience and any personal touches you added to the recipe. Enjoy!
Enjoy your nutritious and flavorful vegetable casserole!
PrintVegetarian Vegetable Casserole
- Total Time: 50 minutes
Description
This vegetarian vegetable casserole is a delicious and healthy dish, perfect for a family dinner. It’s packed with colorful vegetables and topped with melted cheese, making it both nutritious and satisfying.
Ingredients
Ingredients
- 2 zucchinis, sliced
- 1 bell pepper, diced
- 1 red onion, chopped
- 2 tomatoes, chopped
- 1 eggplant, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
Preparation Method
1. Preheat Oven
- Preheat Oven: Preheat the oven to 375°F (190°C).
2. Prepare Vegetables
- Toss Vegetables: In a large bowl, toss zucchini, bell pepper, onion, tomatoes, and eggplant with olive oil, salt, pepper, and oregano.
3. Assemble Casserole
- Transfer to Baking Dish: Transfer the vegetable mixture to a baking dish.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly on top.
4. Bake
- Bake: Bake in the preheated oven for 30-35 minutes, until vegetables are tender and the cheese is melted and golden.
5. Serve
- Garnish: Garnish with fresh basil before serving.
Cooling and Serving
- Cooling: Allow the casserole to cool for a few minutes before serving to let the flavors meld together.
- Serving: Serve hot as a main dish or a side dish. It pairs well with a fresh salad or crusty bread.
Notes
Tips and Advice
- Choosing Vegetables: Use fresh, firm vegetables for the best texture and flavor.
- Seasoning: Feel free to add other herbs and spices such as thyme, rosemary, or garlic powder to enhance the flavor.
- Cheese: For a different taste, you can use cheddar, feta, or Parmesan cheese instead of mozzarella.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4
- Calories: 180 kcal