Baked Mediterranean Vegetable Casserole for Cozy Nights

A savory Baked Mediterranean Vegetable Casserole made with seasonal vegetables and feta, perfect for busy weeknights.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 350

For the Vegetables

2 medium zucchinis Substitution: Yellow squash can be used for similar taste.
2 medium eggplants Substitution: Use mushrooms for a lighter option.
1 unit red bell pepper Substitution: Green bell pepper can be used for less sweetness.
1 unit yellow bell pepper Substitution: A second red pepper can replace it.
1 unit red onion Substitution: Sweet onion works well as well.
2 cups cherry tomatoes Substitution: Diced regular tomatoes will work too.
3 cloves garlic Substitution: Garlic powder for a milder flavor.
½ cup kalamata olives Substitution: Green olives for a different taste.

For the Oils and Seasonings

3 tablespoons olive oil Substitution: Avocado oil can be used.
1 teaspoon dried oregano Substitution: Dried thyme for a different herbal profile.
1 teaspoon dried basil Substitution: Fresh basil can be used for a fresher taste.
salt and pepper Adjust according to preference.
1 tablespoon balsamic vinegar Substitution: Lemon juice for brightness without sweetness.

For the Finishing Touches

1 cup crumbled feta cheese Substitution: Goat cheese for less tang, or a dairy-free cheese for a vegan option.
¼ cup fresh parsley Substitution: Fresh basil or cilantro for a different flavor.
¼ cup grated Parmesan cheese Substitution: Nutritional yeast for a vegan alternative.

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the sliced zucchinis, diced eggplants, chopped red and yellow bell peppers, and sliced red onions. Add in your halved cherry tomatoes.
Toss in minced garlic and drizzle olive oil. Sprinkle dried oregano, dried basil, salt, and pepper. Stir well.
Transfer the mixture into a prepared baking dish, spreading it into an even layer.
Bake for 35-40 minutes until tender and golden.
Remove from oven and scatter crumbled feta and kalamata olives on top.
Return to oven for an additional 5-7 minutes to warm the cheese.
Drizzle balsamic vinegar over the top after baking.
Finish with fresh parsley and grated Parmesan cheese before serving.

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 7gFat: 27gSaturated Fat: 8gFiber: 5gSugar: 6g

Cut vegetables uniformly for even roasting. Monitor cooking time closely to avoid overcooking. Let leftovers sit overnight for enhanced flavors.

Let us know how it was!