Whether you’re looking for a healthy side dish or a satisfying meatless main course, this baked vegetable casserole is guaranteed to become a family favorite!
🥘 Ingredients
* 1 large eggplant
* 1 large zucchini
* 1 onion
* 3 medium tomatoes
* 2 cans (15 oz each) tomato sauce (or tomato puree)
* 2 tbsp olive oil
* Salt, to taste
* Black pepper, to taste
* Garlic powder
* 1 tsp Provence herbs (or Italian seasoning)
* Olive oil or melted butter for brushing before the final bake
👩🍳 Instructions
1. Finely dice 1 onion.
2. Heat olive oil in a skillet and sauté the onions until soft.
3. Add tomato sauce, garlic powder, Provence herbs, salt, and pepper.
4. Simmer for 5–7 minutes.
5. Slice the eggplant, zucchini, and tomatoes into even rounds.
6. Pour the tomato sauce into the bottom of a baking dish, creating a layer about ¼–½ inch thick.
7. Arrange the vegetables in repeating layers:
* eggplant
* zucchini
* tomato
8. Continue until the baking dish is full.
9. Bake at 360°F (182°C) for 40 minutes.
10. Remove from the oven and brush the vegetables with olive oil or melted butter.
11. Return to the oven for 15 more minutes. Increase the temperature to 375°F (190°C) for a golden-brown top if desired.
12. Serve warm with fresh bread, rice, pasta, or grilled meat.
This recipe is simple, healthy, colorful, and absolutely delicious!
👍 If you enjoyed this recipe, please LIKE the video, SUBSCRIBE to the channel, and let me know in the comments what your favorite baked vegetable recipe is!
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