Description
A colorful and comforting vegetable casserole made with broccoli, cauliflower, peppers, and cherry tomatoes, topped with a savory tomato-herb sauce. Finished with a crispy breadcrumb topping for extra texture. Perfect as a vegetarian or vegan main dish.
Ingredients
Vegetables:
- 1 head of broccoli, cut into florets
- 1 head of cauliflower, cut into florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- Salt & pepper to taste
- ½ cup vegetable broth
Optional Topping:
- ½ cup breadcrumbs or panko
- ¼ cup Parmesan cheese or nutritional yeast
- 2 tbsp melted butter or olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, sauté chopped onions and minced garlic in olive oil until translucent and fragrant.
- Add diced tomatoes, vegetable broth, oregano, basil, smoked paprika, salt, and pepper. Let simmer for 10 minutes.
- Meanwhile, lightly steam or roast the vegetables until just tender to remove excess moisture.
- In a large casserole dish, arrange the vegetables in layers or mix them evenly. Pour the sauce over the vegetables, spreading it evenly.
- If using, mix breadcrumbs with Parmesan or nutritional yeast and melted butter or oil, then sprinkle over the top.
- Bake for 25–30 minutes until golden and bubbling. Serve warm.
Notes
For extra protein, add cooked lentils or chickpeas to the sauce. You can also substitute the vegetables based on what’s in season (zucchini, eggplant, etc.).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean-inspired