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Mediterranean Vegetable Casserole

Mediterranean Vegetable Casserole: A Healthy Flavor Boost

Craving Mediterranean flavors? Try this Mediterranean Vegetable Casserole, a healthy, vibrant dish packed with vegetables and topped with feta.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Zucchini Adds a mild, buttery flavor and tender texture when baked.
  • 1 medium Eggplant Absorbs flavors and becomes melt-in-your-mouth soft.
  • 1 large Red Bell Pepper Provides color and fruity sweetness.
  • 1 large Yellow Bell Pepper Enhances visual appeal with a tangy sweetness.
  • 1 medium Red Onion Adds natural sweetness and a hint of sharpness when roasted.
  • 3 cloves Garlic Use fresh minced garlic for the best flavor.
  • 1 cup Cherry Tomatoes Bursts of acidity that add brightness.
  • 2 tablespoons Olive Oil Use extra virgin for the best flavor.
  • 1 teaspoon Dried Oregano Ties flavors together with a woodsy note.
  • 1 teaspoon Dried Basil Adds refreshing hints that cut through richness.
  • to taste Salt Basic seasoning to enhance natural flavors.
  • to taste Pepper Basic seasoning to enhance natural flavors.
  • 1 cup Feta Cheese Provides a creamy, tangy finish.
  • 1/2 cup Kalamata Olives Adds a savory, briny depth.
  • 1/4 cup Parsley Offers freshness and herbaceous notes.
  • 1/4 cup Grated Parmesan Cheese Contributes a nutty crust and additional flavor depth.
  • 2 tablespoons Balsamic Vinegar Adds sweet-tart brightness.

Equipment

  • Baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, layer sliced zucchini, eggplant, both red and yellow bell peppers, red onion, and halved cherry tomatoes.
  3. Add freshly minced garlic, olive oil, dried oregano, basil, salt, and pepper. Toss until vegetables are coated.
  4. Transfer the mixture into a large baking dish and spread out evenly.
  5. Bake for 35–40 minutes until vegetables are tender and lightly browned.
  6. Remove from oven and sprinkle feta cheese and kalamata olives on top. Return to oven for another 5-7 minutes until cheese softens.
  7. Drizzle with balsamic vinegar, and sprinkle with parsley and parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 35mgSodium: 550mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 250mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For best texture, reheat in the oven at 350°F (175°C).

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