Description
A warm, hearty tomato vegetable casserole layered with fresh vegetables, herbs, and a golden breadcrumb topping. Perfect as a light main or satisfying side dish.
Ingredients
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly coat the bottom of a baking dish with olive oil.
- Arrange a layer of tomato slices at the base of the dish.
- Continue layering with zucchini, eggplant, bell peppers, carrots, onions, and garlic, seasoning each layer with salt, pepper, oregano, basil, and thyme.
- Pour the vegetable broth evenly over the layers.
- In a small bowl, combine the breadcrumbs with Parmesan and parsley.
- Sprinkle the breadcrumb mixture evenly on top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 20–25 minutes until the top is golden and crisp.
- Let the casserole rest for 10 minutes before serving.
Notes
- Use fresh herbs instead of dried for a more vibrant flavor.
- Make it vegan by omitting Parmesan or using a plant-based alternative.
- Customize with cheese, protein, or other seasonal vegetables.
- Store in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 210
- Sugar: 8g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 4mg
