Vegetable Bake
Savor the comforting flavors of this irresistible Vegetable Bake, a hearty, oven-baked dish that's perfect for weeknight dinners or special gatherings. Packed with layers of tender zucchini, eggplant, bell peppers, and potatoes, this wholesome casserole is brought to life with a creamy, herb-infused sauce made from scratch. Topped with a golden crust of melted cheddar, parmesan, and crispy breadcrumbs, every bite promises a delightful mix of textures and flavors. Ready in just over an hour, this easy-to-make baked vegetable casserole is the ultimate crowd-pleaser, offering a delicious way to enjoy seasonal veggies. Perfect as a main course or a stunning side dish, it pairs beautifully with a fresh salad or crusty bread. Ideal for vegetarians and loaded with nutrients, this cheesy vegetable bake will become a family favorite in no time!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 medium potatoes
- 1 medium onion
- 2 large garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.5 cups bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with a tablespoon of olive oil.
Slice the zucchini, eggplant, red bell pepper, yellow bell pepper, and potatoes into even 1/4-inch thick rounds. Thinly slice the onion.
Mince the garlic cloves finely.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and garlic, cooking until softened and fragrant, about 3 minutes. Remove from heat and set aside.
In the same skillet, reduce the heat to low and whisk in the flour, cooking for 1 minute. Slowly pour in the milk while whisking constantly to create a smooth sauce. Simmer for 3-4 minutes until slightly thickened. Season the sauce with salt, pepper, dried oregano, and dried basil.
Spread a thin layer of the sauce on the bottom of the greased baking dish.
Layer the sliced vegetables in the dish, alternating between zucchini, eggplant, bell peppers, and potatoes. Sprinkle the sautéed onion and garlic over the layers as you go.
Pour the remaining sauce evenly over the top of the vegetable layers.
In a small bowl, combine the shredded cheddar cheese, grated parmesan cheese, and bread crumbs. Sprinkle this mixture evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the topping is golden and crispy.
Allow the vegetable bake to cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 9096 mg | 395% | |
| Total Carbohydrate | 310.1 g | 113% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 92.1 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2650 mg | 204% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 7420 mg | 158% | |
*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.
