Print
Description
A hearty and flavorful vegetable casserole perfect for autumn. This dish combines seasonal vegetables with herbs for a comforting meal.
Ingredients
- 2 medium eggplants, diced
- 2 zucchinis, sliced
- 2 yellow squash, sliced
- 1 large red bell pepper, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 tomatoes, diced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until softened.
- Add eggplant, zucchini, yellow squash, and bell pepper. Cook for 5 minutes.
- Stir in tomatoes, thyme, rosemary, salt, and pepper.
- Transfer mixture to a casserole dish.
- Bake for 30 minutes until vegetables are tender.
- Serve warm.
Notes
- You can add cheese on top before baking if desired.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French