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Mediterranean Roasted Vegetable Casserole

Mediterranean Roasted Vegetable Casserole for Cozy Nights

Experience the Mediterranean Roasted Vegetable Casserole, a cozy dish with eggplants, bell peppers, and zucchini, perfect for making weeknight meals memorable.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 pieces Baby Eggplants Substitution: Medium eggplants can be used if baby eggplants are unavailable.
  • 1 piece Red Bell Pepper Any variety of bell pepper will work.
  • 1 piece Yellow Bell Pepper Any variety of bell pepper will work.
  • 2 pieces Red Onions Can substitute with yellow onions if desired.
  • 1 piece Zucchini Substitution: Yellow squash can also be included for variety.
  • 3 cloves Garlic Cloves Roasted garlic can replace fresh for a milder taste.
For the Seasoning
  • 2 tablespoons Olive Oil Substitution: Avocado oil can be used for a neutral flavor.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar may be used.
  • 1 tablespoon Fresh Rosemary Substitution: Thyme or Italian seasoning could work.
  • 1 tablespoon Dried Oregano Fresh oregano can be substituted in larger quantities.
  • to taste Salt Adjust according to taste preferences.
  • to taste Freshly Ground Black Pepper Adjust according to taste preferences.
For the Casserole Base
  • 1 can Canned Cherry Tomatoes Substitution: Diced tomatoes can be swapped in.
For the Cheesy Topping
  • 1 cup Mozzarella Cheese Use dairy-free cheese for a vegan option.
  • 0.5 cup Parmesan Cheese Nutritional yeast can replace it for a vegan alternative.
For Garnish
  • 1 bunch Fresh Italian Parsley Basil can be used for a different flavor.

Equipment

  • Oven
  • casserole dish
  • Mixing bowl
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Wash the vegetables thoroughly, slicing the baby eggplants in half lengthwise if using.
  3. In a large mixing bowl, combine olive oil, red wine vinegar, chopped fresh rosemary, and dried oregano. Toss in the prepared eggplants, bell peppers, zucchini, and red onions, ensuring each piece is well-coated. Season generously with salt and freshly ground black pepper.
  4. Transfer the coated vegetables into a large casserole dish, roasting in the preheated oven for 25-30 minutes, stirring occasionally.
  5. Stir in the canned cherry tomatoes, spreading them evenly, and top generously with mozzarella and Parmesan cheese.
  6. Return to the oven and bake for an additional 10-15 minutes until the cheese is melty and bubbly.
  7. Sprinkle with fresh Italian parsley before serving. Serve warm with crusty bread or salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

Experiment with different vegetables to suit your taste. This casserole is versatile and can accommodate various substitutions. Perfect for meal prep and can be made ahead of time.

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