Oven-Baked Mixed Vegetable Casserole

Oven-Baked Mixed Vegetable Casserole is a highly nutritious and satisfying dish in which vegetables slowly cook in the oven, allowing their flavors to deepen and intensify. Enriched with a variety of vegetables and aromatic spices, this recipe offers a light yet flavorful main course. It can be prepared either with or without meat.

In this recipe, you will find the ingredients and step-by-step instructions needed to make a perfectly balanced and delicious baked vegetable casserole.

Ingredients

• 2 eggplants

• 2 zucchinis

• 2 potatoes

• 1 carrot

• 1 red sweet pepper

• 1 green pepper

• 2 tomatoes (grated)

• 1 tablespoon tomato paste

• 3 cloves garlic

• 1 tea glass olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon red pepper flakes

• 1 teaspoon dried oregano

• 1 cup hot water

How to Make Oven-Baked Mixed Vegetable Casserole

• Peel the eggplants in alternating strips, cut them into cubes, soak them in salted water for 15 minutes, then drain well.

• Chop the zucchini, potatoes, carrot, and peppers into similar-sized pieces.

• Place all the chopped vegetables together into a large oven-safe casserole dish.

• In a bowl, combine the grated tomatoes, tomato paste, crushed garlic, olive oil, and spices.

• Pour the sauce evenly over the vegetables and mix gently.

• Add 1 cup of hot water to the dish.

• Cover the casserole and bake in a preheated 180°C (356°F) oven for 45–50 minutes, until the vegetables are tender.

Serving Suggestions

Serve the baked vegetable casserole hot. It pairs well with yogurt, rice, or fresh bread. Garnishing with freshly chopped parsley adds both freshness and visual appeal.

With this healthy and flavorful baked vegetable casserole recipe, you can bring a nourishing and comforting dish to your table. Enjoy! 🥘