Roasted Vegetable Casserole
Elevate weeknight dinners with this Roasted Vegetable Casserole, a vibrant medley of zucchini, eggplant, red bell peppers, cherry tomatoes, and red onion, all roasted to perfection with garlic and fragrant herbs like oregano and thyme. Topped with a golden crust of parmesan and breadcrumbs, this hearty dish strikes the perfect balance between rustic comfort and gourmet flavor. Ready in just one hour, it’s an ideal option for meal prep, vegetarian main courses, or as a colorful side dish for any feast. Garnished with fresh parsley and bursting with caramelized goodness, this casserole is a crowd-pleaser that's both wholesome and satisfying. Perfect for family dinners, potlucks, or holiday gatherings!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 2 red bell peppers
- 2 cups cherry tomatoes
- 1 medium red onion
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup breadcrumbs
- 0.5 cup parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and prepare the vegetables: slice the zucchini and eggplant into 1/4-inch rounds, core and cut the red bell peppers into 1-inch pieces, halve the cherry tomatoes, and slice the red onion into thin wedges.
Mince the garlic cloves and set aside.
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, cherry tomatoes, and red onion. Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper or a lightly greased casserole dish.
Roast the vegetables in the preheated oven for 25–30 minutes, stirring once halfway through, until they’re tender and slightly caramelized.
Meanwhile, in a small bowl, mix the breadcrumbs and grated parmesan cheese.
Remove the vegetables from the oven and transfer them to a casserole dish (if not using one already). Spread them out evenly and sprinkle the breadcrumb mixture over the top.
Return the casserole dish to the oven and bake for an additional 8–10 minutes, or until the topping is golden and crispy.
Remove from the oven, sprinkle with fresh chopped parsley, and let the casserole cool for a few minutes before serving.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7876 mg | 342% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 70.2 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3520 mg | 75% | |
*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.
