Directions
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant. Add the carrots, zucchinis, bell pepper, broccoli, and cauliflower. Cook for about 5-7 minutes, until the vegetables are tender-crisp.
Combine Ingredients: Stir in the diced tomatoes, frozen peas, oregano, basil, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.
Assemble the Casserole: Transfer the vegetable mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top. Then, sprinkle the breadcrumbs over the cheese.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Serve: Remove from the oven and let the casserole cool for a few minutes. Garnish with chopped fresh parsley before serving.
Kitchen Equipment Needed
Large skillet
9×13-inch baking dish
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Tips and Variations
Add Protein: For added protein, stir in cooked quinoa, chickpeas, or tofu before baking.
Different Cheeses: Try using cheddar, Monterey Jack, or a blend of your favorite cheeses for a different flavor profile.
Spice it Up: Add a pinch of red pepper flakes or a diced jalapeño for a bit of heat.
Make it Vegan: Use dairy-free cheese and replace the Parmesan with nutritional yeast to make this dish vegan-friendly.
Storing Leftovers
Store any leftover vegetable casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also freeze the casserole for up to 2 months. Thaw in the refrigerator overnight before reheating.
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