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Hearty Baked Vegetable Casserole

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A comforting baked vegetable casserole with layers of vibrant veggies and cheesy goodness, perfect for family gatherings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups zucchini, sliced
  • 2 cups bell pepper, chopped
  • 2 cups eggplant, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 3 to 4 minutes.
  4. Stir in the zucchini, bell pepper, eggplant, and mushrooms, sautéing until tender, about 5 to 7 minutes.
  5. Mix in the halved cherry tomatoes, dried oregano, dried basil, salt, and black pepper. Cook for another 2 to 3 minutes.
  6. Transfer the vegetable mixture to a baking dish and spread it evenly.
  7. Sprinkle the grated cheddar cheese, grated Parmesan cheese, and breadcrumbs over the top.
  8. Bake for 20 to 25 minutes or until the top is golden and bubbly.
  9. Remove from the oven and let it rest for about 5 minutes.
  10. Garnish with fresh parsley and serve warm.

Notes

Make sure to chop the vegetables in uniform sizes for even cooking. Feel free to customize with seasonal vegetables or herbs.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/baked-vegetable-casserole-recipe/

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