Roasted Vegetable Casserole
A roasted vegetable casserole, deliciously flavored with Italian herbs, oil, and cheese. This is one of my favorite roasted vegetable recipes. Baked in the oven so that all the aromas and flavors blend well. The vegetables have the time to sweeten and get all those great flavors. A top recipe for Christmas, Easter, or any dinner party.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 1 tablespoons olive oil extra vierge
- 1 clove garlic
- 1 zucchini
- 4 tomatoes
- 1 eggplant
- 2 bulbs fennel
- 3 tablespoons olive oil extra vierge
- 1 oz. fresh Italian herbs leaves only, chopped finely
- 2 oz. old cheese preferably
Ingredients you need per step are listed below the step in Italic
Instructions
Oven-roasted vegetable recipe
- Preheat the oven to
350 °F or 
320 °F. - Grease the baking dish with olive oil.1 tablespoons olive oil
- Cut the garlic clove in half and rub the sides and bottom of the dish with the garlic.1 clove garlic
- Cut the zucchini, tomatoes, eggplant, and fennel bulbs into slices about ¼ inch (½ cm) thick.1 zucchini, 4 tomatoes, 1 eggplant, 2 bulbs fennel
- Arrange the sliced vegetables alternately (so first a slice of zucchini, then tomato, eggplant, and finally fennel, and repeat that) in the bowl.
- Drizzle with the remaining olive oil.3 tablespoons olive oil
- Sprinkle with Italian seasoning and grate the cheese on top.1 oz. fresh Italian herbs, 2 oz. old cheese
- Slide the casserole into the oven and bake for 40 minutes. Check every 10 minutes if the vegetables won't become too brown. In that case, cover with aluminum foil.
NOTES
1. Italian herbs - With all these Italian-inspired vegetables, these Italian herbs greatly enhance the taste. If you don't have fresh Italian herbs, use two teaspoons of dried herbs.
2. Garlic - Don't add garlic cloves, but use a halved clove to brush the casserole dish. This way, the garlic flavors every bit of vegetable.
3. Tomatoes - buy the tastiest tomatoes you can get your hands on, like Roma or plum tomatoes. This is because they have a lot of flavors, and the flavor will enhance by roasting them. And because it defines the taste of this recipe.
4. Tips and variations
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- You could replace one of the vegetables (or supplement the dish) with red bell peppers, mushrooms, or red onion for different flavors. Don't mix hard vegetables with soft vegetables (like eggplant, tomato, fennel, and zucchini).
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- Spicy? Add some red pepper flakes on top.
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- Old cheese: Instead of old cheese use Mozzarella or Parmesan.
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- Twist: Add a tablespoon of pesto with three tablespoons of olive oil and drizzle it on top.
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- To ensure even baking make sure to slice the vegetables into similar sized pieces.
- Refrigerator: Store in the fridge for up to two days, covered with plastic foil.
- Reheat: You certainly can. Preheat the oven to 450 °F (230 °C) and divide the vegetables over a baking tray. Drizzle with some olive oil and toss well. Bake them like this for 5 minutes until done.
Tip: Don't reheat them in the steam oven or microwave. In addition, they become soft and moist, which is not tasty! - Freezer: Don't store in the freezer. The vegetables' structure will change, which is not a good thing.
Nutrition
Calories: 246kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 14mg | Sodium: 110mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1889IU | Vitamin C: 38mg | Iron: 1mg
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