Healthy & Hearty Roasted Vegetable Casserole

Vegetarian or not, you'll adore this roasted vegetable casserole. Packed with vibrant, fresh vegetables and bursting with flavor, it's the perfect dish for any meal.

Ingredients

To get started, you'll need the following fresh, seasonal vegetables and ingredients:

• 2 large zucchinis, sliced
• 2 bell peppers (any color), chopped
• 1 large eggplant, cubed
• 1 red onion, sliced
• 3 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1 cup of mushrooms, sliced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

Step 1: Prepare the Vegetables

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Chop Vegetables: Wash and chop all the vegetables as mentioned in the ingredients list. Ensure that they are similar in size for even cooking.
3. Season: Place the chopped vegetables in a large mixing bowl. Drizzle with olive oil, and add salt, pepper, dried oregano, and dried thyme. Toss to coat the vegetables evenly.

Step 2: Roast the Vegetables

1. Spread Evenly: Arrange the seasoned vegetables on a baking sheet lined with parchment paper. Make sure they are in a single layer to ensure even roasting.
2. Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.

Step 3: Layer the Casserole

1. Layering: Once the vegetables are roasted, take a casserole dish and start layering. Begin with a mix of roasted vegetables, followed by a sprinkle of shredded mozzarella cheese. Repeat the layers until all vegetables and cheese are used.
2. Top Layer: Finish with a generous layer of grated Parmesan cheese on top.

Step 4: Bake the Casserole

1. Bake: Reduce the oven temperature to 375°F (190°C). Cover the casserole dish with aluminum foil and bake for 20 minutes.
2. Crispy Top: After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crispy.

Step 5: Serving and Storing

1. Serve: Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves and serve warm.
2. Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop a portion in the microwave or warm it in the oven at 350°F (175°C) until heated through.

Optional Variations and Personalization

• Herbs and Spices: Feel free to experiment with other herbs like rosemary or spices like smoked paprika for a different flavor profile.
• Cheese Alternatives: Swap out mozzarella and Parmesan for other cheeses like cheddar, gouda, or even a vegan cheese alternative.
• Protein Add-ins: Add some plant-based protein like chickpeas or tofu to make the casserole even more filling.
• Sauces: A light tomato sauce or béchamel can be added between layers for extra richness.

Enjoy your roasted vegetable casserole as a main dish or a hearty side. Happy cooking!