Description
A wholesome and hearty oven-baked vegetable casserole featuring layers of tomato, zucchini, eggplant, and bell peppers, gently seasoned with herbs. Cheese and grains like quinoa or pasta can be added for a more filling dish.
Ingredients
- Fresh tomatoes (or canned)
- Zucchini
- Eggplant
- Bell peppers
- Onion
- Spinach
- Olive oil
- Garlic
- Dried oregano, thyme, basil
- Optional: Mozzarella, Parmesan, or feta cheese
- Optional: Cooked quinoa, rice, or pasta
Instructions
- Preheat the oven to 375°F (190°C).
- Slice all vegetables into uniform rounds or half-moons.
- In a pan, sauté onions and garlic in olive oil until fragrant and translucent.
- In a baking dish, begin layering the vegetables in this order: tomatoes, zucchini, eggplant, bell peppers, and spinach.
- Sprinkle dried herbs (oregano, thyme, basil), salt, and pepper between the layers.
- Add cheese between layers or on top if desired.
- Cover the dish with foil and bake for 30–35 minutes.
- Remove foil and bake an additional 10–15 minutes until the top is lightly browned.
- Let the casserole rest for 10 minutes before serving.
Notes
This dish can be prepared in advance and reheated. Great as a main for vegetarians or a side dish. Add cooked quinoa or rice to make it more filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean