Ingredients:
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 large carrots, sliced
2 celery stalks, chopped
1 large zucchini, sliced
1 large bell pepper, chopped (any color)
1 cup mushrooms, sliced
2 medium potatoes, diced
1 can (14.5 oz) diced tomatoes, undrained
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 cup shredded cheese (optional)
1/4 cup breadcrumbs (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a large casserole dish with olive oil or cooking spray.
- Cook the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Vegetables:
To the skillet, add the sliced carrots, celery, zucchini, bell pepper, mushrooms, and potatoes. Sauté the vegetables for about 10 minutes until they begin to soften.
- Add the Tomatoes and Broth:
Stir in the diced tomatoes (with their juices), vegetable broth, and tomato paste. Mix well to combine.
- Season the Casserole:
Add the dried thyme, oregano, smoked paprika, salt, and pepper. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Assemble the Casserole:
Transfer the vegetable mixture to the prepared casserole dish, spreading it out evenly. If using, sprinkle the shredded cheese on top of the vegetables.
- Add the Breadcrumbs:
If you like a crunchy topping, sprinkle the breadcrumbs over the cheese (or directly over the vegetables if not using cheese).
- Bake the Casserole:
Place the casserole dish in the preheated oven and bake for 25-30 minutes until the vegetables are tender, the cheese is melted and bubbly, and the breadcrumbs are golden brown.
- Serve:
Once done, remove the casserole from the oven and let it cool for a few minutes before serving. This casserole pairs beautifully with a side of crusty bread or a fresh green salad.
Tips for a Perfect Vegetable Casserole:
Use Seasonal Veggies: This casserole is versatile, so feel free to use whatever vegetables are in season or that you have on hand.
Make it Vegan: Skip the cheese or use a dairy-free alternative to make this dish completely vegan.
Add Protein: For a heartier meal, you can add cooked lentils, chickpeas, or tofu to the casserole before baking.
Storage and Reheating:
Storing Leftovers: Store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
Freezing: This casserole can also be frozen. Let it cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
This Hearty Vegetable Casserole is a comforting and nutritious dish that’s easy to make and full of flavor. Whether you’re looking for a healthy weeknight dinner or a dish to share with friends, this casserole is sure to please. Enjoy the rich, savory taste of this vegetable-packed meal and feel good about serving up something wholesome and delicious!