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If you're craving something hearty yet healthy, this Greek Vegetable Casserole is a must-try. Packed with zucchini, eggplant, and bell pepper, it's a colorful medley of flavors that will transport your taste buds straight to the Mediterranean. Topped with tangy feta cheese and baked to perfection, this dish is both comforting and nutritious. Perfect for a family dinner or a potluck, it's sure to impress without much fuss. Let's dive in!
The name of the recipe: Greek Vegetable Casserole Recipe
Ingredients:
- 2 cups zucchini, sliced
- 2 cups eggplant, diced
- 1 cup bell pepper, chopped
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup tomato sauce
- 1/2 cup feta cheese, crumbled
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the zucchini, eggplant, bell pepper, onion, and garlic.
- Drizzle the olive oil over the vegetables and sprinkle with oregano, basil, salt, and pepper. Toss to coat evenly.
- Transfer the vegetable mixture to a baking dish and spread it out evenly.
- Pour the tomato sauce over the vegetables and sprinkle with crumbled feta cheese.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
What You Will Need
Read more: Greek Casserole Recipe
What you will need to make Greek Vegetable Casserole
- Zucchini: Adds a mild flavor and tender texture, absorbing the herbs and tomato sauce beautifully.
- Eggplant: Provides a hearty, meaty texture, balancing the dish with its slight bitterness.
- Bell pepper: Brings sweetness and a slight crunch, enhancing the overall flavor profile.
- Onion: Adds a savory depth and sweetness when caramelized, complementing other vegetables.
- Garlic: Infuses the dish with a robust, aromatic flavor, essential for authentic taste.
- Olive oil: Helps to roast the vegetables evenly, adding a rich, fruity undertone.
- Dried oregano: Imparts a classic Mediterranean flavor, tying the ingredients together.
- Dried basil: Adds a sweet, slightly peppery note, enhancing the tomato sauce.
- Tomato sauce: Provides a rich, tangy base, melding all the flavors harmoniously.
- Feta cheese: Adds a creamy, salty finish, balancing the acidity of the tomato sauce.
Tools and Instruments Needed
What tools/instruments will be needed to make Greek Vegetable Casserole Recipe
- Mixing bowl: Essential for combining and evenly coating the vegetables with olive oil, herbs, salt, and pepper.
- Baking dish: Needed to spread out the vegetable mixture and bake it evenly in the oven.
- Knife: Crucial for chopping and dicing the zucchini, eggplant, bell pepper, onion, and garlic.
- Cutting board: Provides a stable surface for safely cutting all the vegetables.
- Oven: Necessary for baking the casserole until the vegetables are tender and the top is golden brown.
Greek Vegetable Casserole
A hearty and healthy Greek vegetable casserole that's perfect for any meal.
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Ingredients:
Main Ingredients
- 2 cups zucchini, sliced
- 2 cups eggplant, diced
- 1 cup bell pepper, chopped
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup tomato sauce
- 1/2 cup feta cheese, crumbled
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the zucchini, eggplant, bell pepper, onion, and garlic.
- Drizzle the olive oil over the vegetables and sprinkle with oregano, basil, salt, and pepper. Toss to coat evenly.
- Transfer the vegetable mixture to a baking dish and spread it out evenly.
- Pour the tomato sauce over the vegetables and sprinkle with crumbled feta cheese.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes:
This casserole can be served as a main dish or a side. It's great with a slice of crusty bread.
Read more: Greek Lamb Stew Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 20gProtein: 6gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 40mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 15 minutes, then bake as directed.
Adding a pinch of cinnamon to this Greek Vegetable Casserole can enhance the flavors, giving it a unique twist that complements the feta cheese and tomato sauce.
Frequently Asked Questions
FAQ:
How long does it take to prepare this Greek Vegetable Casserole?
It takes about 15 minutes to prep and 40 minutes to bake.
Can I use other vegetables in this recipe?
Yes, you can substitute or add vegetables like mushrooms or tomatoes.
Is it possible to make this casserole vegan?
Absolutely, just omit the feta cheese or use a vegan cheese alternative.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and bake it when ready to serve.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
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