Soy-Free Hearty Vegetable Casserole
Warm, comforting, and completely soy-free, this Hearty Vegetable Casserole is a vibrant celebration of wholesome ingredients and bold flavors. Packed with nutrient-rich veggies like zucchini, eggplant, bell peppers, and carrots, this dish is simmered in a fragrant tomato and herb broth before being baked to perfection. A crispy topping of bread crumbs—and optional Parmesan cheese—adds a delightful crunch to every bite, making it a satisfying option for vegetarians and those with soy allergies alike. With its simple preparation and oven-baked finish, this casserole is perfect for weeknight dinners, potlucks, or meal prep, delivering flavor and nourishment all in one dish. Whether served as a main course or a hearty side, it's sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 zucchini, sliced into rounds
- 2 yellow squash, sliced into rounds
- 2 carrots, sliced into rounds
- 1 medium eggplants, cubed
- 8 ounces mushrooms, sliced
- 28 ounces canned diced tomatoes
- 1.5 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup bread crumbs
- 0.5 cup parmesan cheese, grated (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic, sauté until the onion becomes translucent, about 5 minutes.
Stir in the red and green bell peppers, and cook for an additional 3 minutes.
Add the sliced zucchini, yellow squash, and carrots, and sauté for another 5 minutes.
Mix in the cubed eggplant and sliced mushrooms, and cook until all vegetables are slightly tender, about 8-10 minutes.
Pour in the canned diced tomatoes and vegetable broth, and stir to combine.
Season the mixture with dried basil, thyme, oregano, salt, and black pepper.
Let the mixture simmer for 10 minutes, allowing flavors to blend.
Transfer the vegetable mixture to a large casserole dish, spreading it evenly.
Sprinkle bread crumbs evenly over the top.
If using, top with grated parmesan cheese for added flavor.
Cover the casserole with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the bread crumbs are golden brown.
Remove from the oven and let it cool slightly before serving.
Enjoy your hearty and delicious soy-free vegetable casserole!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 6965 mg | 303% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 73.5 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2007 mg | 154% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5563 mg | 118% | |
*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.
