This roasted vegetable casserole with eggplant, zucchini, peppers, potatoes, and a rich tomato sauce topped with melted cheese is a delicious and hearty dish. It’s perfect as a main course or a flavorful side dish that will satisfy any appetite.
Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6 servings
Ingredients
- 1 eggplant, sliced
- 1 zucchini, sliced
- 2 peppers, sliced (any color)
- 3 potatoes, peeled and cut into small cubes
- 1 tsp salt
- Italian herbs, to taste
- Olive oil, for drizzling
- 4 large tomatoes
- Salt, to taste
- Black pepper, to taste
- 3 cloves of garlic, minced
- 2 tbsp Parmesan cheese, grated
- Thyme, to taste
- 150 grams (about 1 1/2 cups) mozzarella cheese, shredded
Instructions
1. Prepare the Vegetables:
- Preheat your oven to 200°C (400°F).
- Slice the eggplant, zucchini, and peppers. Peel and cube the potatoes.
- In a large mixing bowl, combine the sliced eggplant, zucchini, peppers, and cubed potatoes.
- Add 1 tsp of salt, Italian herbs to taste, and drizzle with olive oil. Toss everything together until well coated.
2. Roast the Vegetables:
- Spread the vegetable mixture evenly on a baking sheet.
- Roast in the preheated oven for 30 minutes at 200°C (400°F), stirring halfway through, until the vegetables are tender and slightly browned.
3. Prepare the Tomato Sauce:
- While the vegetables are roasting, prepare the tomato sauce.
- Score the tomatoes with an “X” on the bottom and blanch them in boiling water for 1-2 minutes. Transfer to an ice bath, then peel off the skins.
- Grate or chop the peeled tomatoes and place them in a bowl.
- Add salt and black pepper to taste, minced garlic, 2 tbsp of grated Parmesan cheese, and thyme to the tomatoes. Mix well.
4. Combine and Bake:
- Check the roasted vegetables for doneness. Once they are ready, transfer them to a baking dish.
- Pour the prepared tomato sauce over the roasted vegetables and mix gently to combine.
- Sprinkle the shredded mozzarella cheese evenly over the top.
5. Final Bake:
- Return the baking dish to the oven and bake for an additional 15 minutes at 200°C (400°F) until the cheese is melted and bubbly.
6. Serve:
- Let the casserole cool slightly before serving. Enjoy this delicious and hearty vegetable casserole as a main dish or a flavorful side.
Serving Suggestions
- Serve this casserole with a fresh green salad or crusty bread.
- Pair with a glass of your favorite wine for a complete meal.
Cooking Tips
- Vegetable Preparation: Ensure the vegetables are evenly sliced for consistent roasting.
- Tomato Sauce: If you prefer a smoother sauce, you can blend the tomato mixture before adding it to the casserole.
- Cheese: For extra flavor, you can mix in some additional grated Parmesan with the mozzarella.
Nutritional Benefits
- Vegetables: Packed with vitamins, minerals, and fiber, making this dish nutritious and filling.
- Cheese: Adds calcium and protein, contributing to a balanced diet.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free: This dish is naturally gluten-free.
Storage
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Easy and Delicious: Simple to prepare with everyday ingredients, yet full of flavor.
- Versatile: Perfect as a main course or side dish, and it pairs well with a variety of other dishes.
Conclusion
This roasted vegetable casserole with tomato sauce and cheese is a delicious and hearty dish that’s perfect for any meal. The combination of tender roasted vegetables, rich tomato sauce, and melted cheese makes this casserole a comforting and satisfying choice. Enjoy it with family and friends for a delightful dining experience!
Frequently Asked Questions (FAQs)
- Can I use other vegetables in this casserole?
- Yes, you can easily customize this casserole with other vegetables like mushrooms, carrots, or squash. Just be sure to cut them into similar-sized pieces to ensure even cooking.
- How can I make this dish vegan?
- To make this dish vegan, simply omit the Parmesan cheese and use a vegan cheese alternative for the mozzarella. You can also add nutritional yeast to the tomato sauce for a cheesy flavor.
- Can I prepare this casserole in advance?
- Yes, you can prepare the casserole up to the point of baking and store it in the refrigerator for up to 24 hours. When ready to serve, bake it in the preheated oven as directed.
- What can I use if I don’t have fresh tomatoes?
- If fresh tomatoes are not available, you can use canned diced tomatoes or tomato sauce. Adjust the seasoning to taste and proceed with the recipe.
- Can I freeze the leftovers?
- Yes, this casserole freezes well. Allow it to cool completely, then store it in an airtight container or wrap it tightly in foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- What should I serve with this casserole?
- This casserole pairs well with a fresh green salad, garlic bread, or a simple pasta dish. It also makes a great side dish for grilled meats or tofu.
- How do I prevent the vegetables from becoming too mushy?
- To prevent mushy vegetables, make sure not to overcook them during the initial roasting. They should be tender but still have a bit of bite when you remove them from the oven.
- Can I add meat to this dish?
- Yes, you can add cooked ground meat, sausage, or chicken to the casserole for a non-vegetarian version. Just mix the cooked meat with the roasted vegetables before adding the tomato sauce and cheese.
- Is it possible to make this dish spicier?
- For a spicier version, add red pepper flakes or chopped chili peppers to the tomato sauce. You can also sprinkle some on top of the cheese before the final bake.
- How do I ensure the cheese melts evenly?
- Make sure the cheese is evenly distributed across the top of the casserole. For best results, use freshly shredded mozzarella, as pre-shredded cheese often contains anti-caking agents that can affect melting.