Vegetable Casserole Recipe

A vegetable casserole is a hearty and nutritious dish that is perfect for any occasion. This versatile recipe can be customized with your favorite vegetables and is a great way to use up any produce you have on hand. It’s layered with a rich, cheesy sauce and baked to golden perfection. Follow this step-by-step recipe to create a delicious and satisfying vegetable casserole.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 2 cups broccoli florets
• 2 large carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese (optional)
• 1/2 cup breadcrumbs (optional, for topping)
• Fresh parsley, chopped (for garnish)

Step-by-Step Guide:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
   • Grease a 9×13-inch baking dish or casserole dish with olive oil or cooking spray.
2. Prepare the Vegetables:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
   • Add the sliced zucchini, yellow squash, broccoli, carrots, red bell pepper, and yellow bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still have some bite.
   • Season with dried oregano, dried basil, dried thyme, salt, and pepper. Stir to combine.
3. Assemble the Casserole:
   • Spread a layer of the sautéed vegetables evenly in the prepared baking dish.
   • Sprinkle half of the shredded mozzarella cheese and grated Parmesan cheese over the vegetables.
   • Add the halved cherry tomatoes on top.
   • If using, dollop spoonfuls of ricotta cheese over the vegetables for added creaminess.
   • Layer the remaining sautéed vegetables over the top, followed by the rest of the shredded mozzarella and Parmesan cheese.
4. Add the Topping (Optional):
   • If desired, sprinkle breadcrumbs evenly over the top of the casserole for a crunchy topping.
5. Bake the Casserole:
   • Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the casserole is bubbling and the cheese is melted and golden brown.
6. Serve:
   • Remove the casserole from the oven and let it cool for a few minutes.
   • Garnish with freshly chopped parsley before serving.

Tips:

• Vegetable Variations: Feel free to use other vegetables such as spinach, mushrooms, green beans, or cauliflower based on your preference or availability.
• Cheese Choices: Experiment with different cheeses like cheddar, Gruyère, or Fontina for different flavor profiles.
• Make Ahead: This casserole can be assembled ahead of time, covered, and refrigerated for up to 24 hours. Bake it when ready to serve.

This vegetable casserole is a flavorful and satisfying dish that’s perfect for any meal. It’s packed with a variety of vegetables, layered with cheese, and baked to perfection. Whether you’re looking for a comforting side dish or a main course, this vegetable casserole is sure to please. Enjoy making and sharing this delicious recipe with your loved ones!