🍆 Mediterranean Vegetable Casserole (Fresh Veggie Bake)
✨ Description
This Mediterranean Vegetable Casserole is a vibrant oven-baked dish layered with fresh seasonal vegetables, olive oil, garlic, herbs, and a light touch of cheese. It’s rustic, nourishing, and naturally full of flavor without heavy sauces. Think of it as a cross between ratatouille and a Greek village bake—simple ingredients, big comfort, and pure Mediterranean balance.
🛒 Ingredients
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1 medium zucchini, sliced
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1 medium yellow squash, sliced
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1 medium eggplant, sliced or cubed
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1 red bell pepper, sliced
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1 small red onion, thinly sliced
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2 cups cherry tomatoes (or 1½ cups crushed tomatoes)
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3 tbsp extra-virgin olive oil
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3 cloves garlic, minced
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1½ tsp dried oregano
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1 tsp dried thyme or basil
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½ tsp paprika
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Salt & black pepper, to taste
Optional Toppings
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½ cup crumbled feta or shredded mozzarella
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Fresh parsley or basil, chopped
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Kalamata olives, sliced
🔥 Instructions
1️⃣ Prep the Oven & Veggies
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Preheat oven to 400°F (200°C).
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Lightly grease a baking dish with olive oil.
2️⃣ Season
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In a large bowl, toss all vegetables with olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
3️⃣ Assemble
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Spread seasoned vegetables evenly in the baking dish.
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Spoon cherry tomatoes (or crushed tomatoes) over the top.
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Cover loosely with foil.
4️⃣ Bake
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Bake covered for 30 minutes.
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Remove foil, sprinkle with cheese and olives (if using).
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Bake uncovered another 15–20 minutes until tender and lightly golden.
5️⃣ Finish & Serve
Garnish with fresh herbs and let rest 10 minutes before serving.
🍽️ Serving Suggestions
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As a main with crusty bread or whole grains
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Alongside grilled chicken or fish
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Tucked into pita wraps
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With a dollop of yogurt or tzatziki
🧠 Q & A
Q: Can I make this vegan?
A: Yes! Simply skip the cheese or use a plant-based alternative.
Q: Will the vegetables get watery?
A: Roasting uncovered at the end helps evaporate excess moisture. Salting lightly also helps.
Q: Can I prep this ahead?
A: Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bake fresh.
Q: What vegetables work best?
A: Zucchini, eggplant, peppers, tomatoes, onions—any firm, fresh Mediterranean vegetables.
Q: Can I add protein?
A: Yes—chickpeas, white beans, or cooked lentils mix in beautifully.
Q: Is this good for meal prep?
A: Very! Keeps well refrigerated for 3–4 days and tastes even better the next day.
🫒 Mediterranean Tip
Finish with a drizzle of raw extra-virgin olive oil after baking for maximum flavor and health benefits.
