Description
This Savory Baked Mediterranean Vegetable Casserole is a flavorful and healthy dish featuring a colorful medley of fresh zucchinis, eggplants, bell peppers, red onion, and cherry tomatoes, all seasoned with classic Mediterranean herbs and topped with creamy feta, kalamata olives, fresh parsley, and Parmesan cheese. Baked to perfection, this casserole makes for a comforting vegetarian main or side dish, bursting with wholesome, vibrant flavors.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced
- 2 medium eggplants, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
Seasonings & Oils
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Toppings
- 1 cup crumbled feta cheese
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the vegetable casserole.
- Combine Vegetables: In a large mixing bowl, place the sliced zucchinis, eggplants, chopped red and yellow bell peppers, sliced red onion, and halved cherry tomatoes.
- Add Garlic and Seasonings: Add the minced garlic to the bowl, then drizzle the vegetables with olive oil. Sprinkle dried oregano, dried basil, salt, and pepper evenly over the mixture.
- Toss Vegetables: Gently toss all the vegetables and seasonings together until everything is well coated with the olive oil and herbs.
- Transfer to Baking Dish: Spread the tossed vegetables evenly into a large baking dish.
- Bake the Vegetables: Place the baking dish in the oven and bake for 35-40 minutes, or until the vegetables are tender and show light browning on top.
- Add Feta and Olives: Remove the baking dish from the oven and evenly sprinkle the crumbled feta cheese and sliced kalamata olives over the hot vegetables.
- Return to Oven: Bake again for an additional 5-7 minutes to allow the feta to soften and slightly melt into the casserole.
- Add Balsamic Vinegar: Take the casserole out of the oven and drizzle the balsamic vinegar over the top to add a tangy depth of flavor.
- Garnish and Serve: Sprinkle the chopped fresh parsley and grated Parmesan cheese over the casserole before serving to add freshness and a savory finish.
Notes
- You can substitute the kalamata olives with green olives or omit them for a milder flavor.
- For a vegan version, omit feta and Parmesan or use plant-based cheese alternatives.
- This casserole pairs wonderfully with crusty bread or a light grain like quinoa or couscous.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain texture.
- If you prefer softer vegetables, you can cover the casserole with foil during the first 20 minutes of baking.
