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Mediterranean Roasted Vegetable Casserole
Anderson Jorge

Mediterranean Roasted Vegetable Casserole

The Best Mediterranean Roasted Vegetable Casserole Recipe
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Vegetarian Main
Cuisine: Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 medium eggplant diced into 1-inch cubes
  • 2 medium zucchini sliced into thick rounds
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 1/2 medium red onion sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat oven to 400°F (200°C)
  2. Lightly grease a large baking dish
  3. In a large bowl, combine eggplant, zucchini, bell peppers, cherry tomatoes, and red onion
  4. Drizzle olive oil over vegetables and toss to coat evenly
  5. Add minced garlic, oregano, basil, thyme, salt, and black pepper
  6. Toss until vegetables are well seasoned
  7. Spread vegetables evenly in the prepared baking dish
  8. Roast until vegetables are tender and lightly caramelized
  9. Remove from oven and sprinkle mozzarella and feta evenly over the top
  10. Return to oven and bake until cheese is melted and slightly golden
  11. Remove from oven and let rest for a few minutes
  12. Garnish with fresh parsley before serving

Notes

  • Protein: 9 g
  • Carbohydrates: 14 g
  • Fat: 17 g
  • Fiber: 4 g
  • Sugar: 7 g
  • Sodium: 390 mg