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Mediterranean Vegetable Casserole

Mediterranean Vegetable Casserole: A Flavorful Healthy Feast

Enjoy a vibrant Mediterranean Vegetable Casserole that is healthy and bursting with flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 3 cups Zucchini Can substitute with yellow squash for variety.
  • 1 medium Eggplant Salt before using to reduce bitterness.
  • 1 medium Red Bell Pepper Can substitute with green bell pepper for less sweetness.
  • 1 medium Yellow Bell Pepper Can be replaced with orange bell pepper.
  • 1 medium Red Onion Substitutable with shallots for milder flavor.
  • 3 cloves Garlic Use garlic powder as a substitute if fresh is unavailable.
  • 1 cup Cherry Tomatoes Substitute with diced regular tomatoes in a pinch.
For Baking
  • 3 tablespoons Olive Oil Extra virgin preferred; can replace with avocado oil.
  • 2 teaspoons Dried Oregano Substitute with Italian seasoning if unavailable.
  • 2 teaspoons Dried Basil Fresh basil can be used but adjust quantity.
For Topping
  • 1 cup Feta Cheese Goat cheese serves as a strong alternative.
  • 1/2 cup Kalamata Olives Black olives can be used if kalamata is not available.
  • 1/4 cup Fresh Parsley Substitutable with fresh cilantro.
  • 1/4 cup Grated Parmesan Cheese Pecorino Romano can serve as an alternative.
  • 2 tablespoons Balsamic Vinegar Red wine vinegar is a substitute.

Equipment

  • Oven
  • Baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare your baking dish by lightly greasing it.
  2. In a large mixing bowl, combine sliced zucchinis, eggplants, red and yellow bell peppers, red onion, and halved cherry tomatoes.
  3. Add minced garlic, olive oil, dried oregano, and dried basil to the vegetables. Toss until evenly coated.
  4. Transfer the vegetable mixture to your prepared baking dish, spreading it in a single layer.
  5. Bake for approximately 35–40 minutes until tender and lightly browned.
  6. Sprinkle feta cheese and Kalamata olives over the roasted vegetables.
  7. Return the dish to the oven for an additional 5–7 minutes to warm the cheese.
  8. Drizzle balsamic vinegar over the top and garnish with fresh parsley and grated Parmesan.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 28gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 120mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the oven for best flavor preservation.

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