BAKED VEGETABLE CASSEROLE
This baked vegetable casserole is hearty, colourful, and full of flavour. Packed with layers of seasoned vegetables and melted cheese, it’s the perfect side dish or vegetarian main for any occasion.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red bell pepper chopped
- 1 cup broccoli florets
- 1 large carrot sliced
- 1 14.5-ounce can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs optional for topping
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Sauté Vegetables:
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes. Add remaining vegetables and cook for 5–7 minutes until slightly tender. Season with salt, pepper, and Italian seasoning.
Assemble Casserole:
- Transfer the sautéed vegetables to the baking dish. Stir in drained tomatoes. Sprinkle with cheddar and Parmesan cheese.
Top and Bake:
- Sprinkle breadcrumbs over the top if using. Bake uncovered for 30–35 minutes, until bubbly and golden on top.
Cool and Serve:
- Let rest for 5 minutes before serving.
Notes
Make Ahead: Assemble the casserole a day in advance and refrigerate. Bake when ready to serve.
Customising the Flavour: Add mushrooms, corn, or spinach. Use different cheeses like mozzarella or pepper jack.
Serving Suggestions: Serve with crusty bread or a side salad for a complete meal.
Allergy-Friendly Options: Use dairy-free cheese for a vegan option.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.