Baked Vegetable Casserole

Ingredients

• 1 large sweet potato (about 400g), peeled and cut into 1-inch cubes
• 1 medium zucchini (about 300g), sliced into half-moons
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 medium red onion, roughly chopped
• 2 cups (about 200g) cremini mushrooms, quartered
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup (120ml) vegetable broth
• 1 teaspoon balsamic vinegar
• A pinch of red pepper flakes (optional, for heat)

• 1 cup (100g) grated mozzarella cheese
• ½ cup (50g) grated Parmesan cheese
• ½ cup (50g) Panko breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil

Instructions

1. Step 1: Prepare the Vegetables
2. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with a little olive oil.
3. In a large bowl, combine the cubed sweet potato, sliced zucchini, chopped bell pepper, red onion, and quartered mushrooms.
4. Drizzle with 3 tablespoons of olive oil. Add the minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated.
5. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 20-25 minutes, or until the vegetables are slightly tender and beginning to caramelize on the edges. This initial roasting enhances their flavor and prevents a soggy casserole.
6. Step 2: Create the Sauce
7. While the vegetables are roasting, prepare the sauce. In a medium bowl, whisk together the crushed tomatoes, tomato paste, vegetable broth, balsamic vinegar, and a pinch of red pepper flakes (if using). Season with a little salt and pepper.
8. Step 3: Assemble the Casserole
9. Once the vegetables are done roasting, transfer them from the baking sheet into the prepared 9×13-inch baking dish.
10. Pour the prepared tomato sauce over the roasted vegetables and gently stir to combine, ensuring everything is evenly coated.
11. Step 4: Prepare and Apply the Topping
12. In a small bowl, mix together the grated mozzarella, grated Parmesan, Panko breadcrumbs, and chopped fresh parsley.
13. Drizzle the 1 tablespoon of olive oil over the topping mixture and toss with a fork until the breadcrumbs are lightly moistened. This will help them turn golden and crispy.
14. Sprinkle the topping mixture evenly over the vegetable and sauce mixture in the casserole dish.
15. Step 5: Bake to Perfection
16. Place the casserole dish in the preheated oven and bake for 20-25 minutes.
17. The casserole is ready when the sauce is bubbly and the cheese and breadcrumb topping is melted, golden brown, and crispy.
18. Step 6: Rest and Serve
19. Carefully remove the casserole from the oven and let it rest for 5-10 minutes. This allows the layers to set, making it easier to serve.
20. Garnish with extra fresh parsley if desired. Serve hot and enjoy!

Nutrition

Calories: ~310 kcal · Protein: 13g · Fat: 16g Saturated Fat: 6g · Carbohydrates: 30g Dietary · Saturated Fat: 6g Trans · Fiber: 6g · Sugar: 10g · Sodium: 580mg