This tomato vegetable casserole is a warm, hearty dish packed with layers of fresh vegetables, fragrant herbs, and a savory topping. It’s a colorful and comforting bake that highlights the natural sweetness and richness of garden vegetables. I find it perfect as a light main course or a satisfying side dish for any occasion. Tomato Vegetable Casserole Recipe

Why You’ll Love This Recipe

I love how this recipe brings together a variety of vegetables in one wholesome dish. The flavors of tomato, zucchini, eggplant, and bell peppers blend beautifully with the herbs and the golden breadcrumb topping. It’s easy to make, highly customizable, and a great way to enjoy a meatless meal that’s still filling and flavorful. Plus, it makes the most of seasonal produce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large ripe tomatoes, sliced
2 medium zucchinis, sliced into rounds
1 medium eggplant, sliced into rounds
2 bell peppers (assorted colors), chopped
2 large carrots, thinly sliced
1 large onion, thinly sliced
4 cloves garlic, minced
¼ cup olive oil
½ cup vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
½ teaspoon red pepper flakes (optional)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

Directions

I start by preheating the oven to 375°F (190°C).
I lightly coat the bottom of a baking dish with olive oil.
I arrange a layer of tomato slices at the base of the dish.
I continue layering with zucchini, eggplant, bell peppers, carrots, onions, and garlic, seasoning each layer with salt, pepper, oregano, basil, and thyme.
I pour the vegetable broth evenly over the layers.
In a small bowl, I combine the breadcrumbs with Parmesan and parsley.
I sprinkle this mixture evenly on top.
I cover the dish with aluminum foil and bake for 30 minutes.
After removing the foil, I bake for another 20–25 minutes until the top is golden and crisp.
I let it rest for 10 minutes before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

I sometimes add mozzarella or cheddar between layers for a cheesy twist.
To make it heartier, I include cooked chicken, tofu, or chickpeas.
When I want more heat, I increase the red pepper flakes or toss in diced jalapeño.
I occasionally swap dried herbs with fresh basil, thyme, or rosemary for a more vibrant flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I either microwave individual portions or warm the whole dish in the oven at 350°F (175°C) until heated through. For longer storage, I freeze the casserole after it has completely cooled and reheat it after thawing overnight in the fridge.

FAQs

How can I make this casserole vegan?

I skip the Parmesan cheese or use a plant-based version, and make sure the breadcrumbs are vegan-friendly.

Can I prepare this casserole ahead of time?

Yes, I assemble it a day in advance and keep it covered in the fridge. When I’m ready, I bake it as usual, adding a few minutes to the baking time.

What other vegetables can I use?

I like to mix things up with mushrooms, spinach, or squash depending on what’s in season or what I have on hand.

Can I freeze this casserole?

Definitely. After baking and cooling, I wrap it tightly and freeze for up to 2 months. When ready, I thaw overnight and reheat in the oven.

What should I serve with this casserole?

I usually serve it with crusty bread or a fresh salad. It also pairs well with grilled meat or fish if I’m making it a side dish.

Conclusion

This tomato vegetable casserole is one of my go-to comfort dishes. It’s flavorful, easy to prepare, and packed with nutritious ingredients. Whether I serve it as a meatless main or a colorful side, it always gets a warm welcome at the table.