⭐ Mediterranean Vegetable Casserole 

Colorful, healthy, and packed with classic Mediterranean flavors.

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🥗 Ingredients (4–6 servings)

Vegetables

• Eggplant – 1 medium, cubed

• Zucchini – 2 medium, sliced

• Red bell pepper – 1 large, chopped

• Yellow bell pepper – 1 large, chopped

• Cherry tomatoes – 1 cup, halved

• Red onion – 1 medium, sliced

• Potatoes – 2 medium, thinly sliced (optional but filling)

Seasoning & Herbs

• Olive oil – 4 tbsp

• Garlic – 4 cloves, minced

• Dried oregano – 1½ tsp

• Dried thyme – 1 tsp

• Paprika – 1 tsp

• Salt – to taste

• Black pepper – to taste

• Fresh parsley or basil – for garnish

For the Tomato Sauce (light Mediterranean style)

• Olive oil – 1 tbsp

• Tomato sauce or crushed tomatoes – 1 cup

• Tomato paste – 1 tbsp

• Water – ½ cup

• Salt & pepper – to taste

• Oregano – ½ tsp

• Optional: a pinch of chili flakes

Topping (Optional)

• Feta cheese – ½ cup crumbled

• Mozzarella – ½ cup shredded

• Parmesan – 2 tbsp

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👩‍🍳 Instructions

1. Preheat Oven

• Preheat to 200°C (400°F).

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2. Prepare the Vegetables

1. Add all veggies (eggplant, zucchini, peppers, onion, cherry tomatoes, potatoes) to a large bowl.

2. Add olive oil, garlic, oregano, thyme, paprika, salt, and pepper.

3. Toss well to coat evenly.

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3. Make the Tomato Sauce

1. Heat 1 tbsp olive oil in a small pan.

2. Add tomato sauce, tomato paste, water, oregano, salt, and pepper.

3. Simmer for 5 minutes.

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4. Assemble the Casserole

1. Lightly oil your baking dish.

2. Spread half the vegetables.

3. Pour half the tomato sauce.

4. Add remaining vegetables and top with the rest of the sauce.

5. Cover with foil.

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5. Bake

• Bake covered 30 minutes.

• Remove foil, add feta or mozzarella if using, and bake another 15–20 minutes until golden and bubbly.

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6. Garnish

• Sprinkle with fresh parsley or basil before serving.

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🍽️ Serve With

• Grilled chicken or fish

• Couscous, bulgur, or quinoa

• Greek yogurt or tzatziki

• Warm pita or crusty bread