Herbed Vegetable Bake
Bursting with vibrant colors, fresh flavors, and a satisfying crunch, this Herbed Vegetable Bake is the perfect comfort food for any occasion. Featuring a medley of zucchini, yellow squash, red bell pepper, and cherry tomatoes, this dish layers beautifully roasted vegetables with a golden, cheesy Parmesan and panko breadcrumb topping. Infused with the earthy aroma of fresh rosemary, thyme, and parsley, and enhanced by a touch of garlic, this recipe strikes the perfect balance between wholesome and indulgent. Ready in under an hour and baked to perfection, this vegetable casserole makes an excellent side dish for family dinners or a light main course when paired with crusty bread. Ideal for healthy meal prep and brimming with Mediterranean-inspired goodness, this easy, oven-baked dish will elevate your weeknight menu with minimal effort.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 1 large red bell pepper
- 1 medium-sized red onion
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon (finely chopped) fresh rosemary
- 1 teaspoon (finely chopped) fresh thyme
- 2 tablespoons (chopped) fresh parsley
- 2 cloves (minced) garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 0.25 cup panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Wash and dry the zucchini, yellow squash, and red bell pepper. Cut the zucchini and yellow squash into 1/4-inch thick rounds and the red bell pepper into strips.
Peel and slice the red onion into thin wedges. Leave the cherry tomatoes whole.
In a large mixing bowl, combine the prepared vegetables with the olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Toss until the vegetables are evenly coated.
Transfer the vegetable mixture to the prepared baking dish, spreading them out in an even layer.
In a small bowl, mix the grated Parmesan cheese, panko breadcrumbs, and parsley. Sprinkle this topping evenly over the vegetables.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and the topping is golden brown.
Remove the dish from the oven and let it cool for 5 minutes before serving. Optionally, garnish with additional parsley for a fresh finish.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6887 mg | 299% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 54.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2703 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
