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Veggie Casserole

A delicious and versatile veggie casserole filled with fresh vegetables and topped with cheese, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 cups assorted fresh vegetables (zucchini, bell peppers, eggplant) Feel free to mix and match your favorites.
Sauce
  • 2 cups tomato sauce Provides moisture and flavor.
Aromatics
  • 2 cloves garlic, minced Adds depth of flavor.
  • 1 each onion, chopped Enhances overall dish flavor.
Seasoning
  • 1 teaspoon dried oregano Compliments the freshness.
  • to taste salt and pepper Adjust according to preference.
Cheese (optional)
  • 1 cup shredded mozzarella cheese Can substitute with cheddar.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Chop your assorted vegetables and set them aside.
Cooking
  1. In a skillet, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened (about 3-4 minutes).
  2. In a large mixing bowl, combine the sautéed onions and garlic with your vegetables, tomato sauce, oregano, salt, and pepper. Mix thoroughly.
  3. Transfer the mixture into a greased baking dish. If using cheese, sprinkle it evenly over the top.
  4. Place the dish in the preheated oven for about 30-40 minutes, or until the vegetables are tender and the cheese is bubbly and golden.
  5. Let it cool slightly before serving. Enjoy it hot, straight from the oven!

Notes

Consider variations such as adding soy sauce for an Asian twist or using olives and feta cheese for a Mediterranean flair.