Vegetable Casserole Recipe

Name: Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 cup olive oil; 4 cloves garlic, minced; 1/4 cup fresh parsley, minced; 1 tsp. bay leaves, crumbled; 1 tbsp. thyme; 2 tsp. marjoram; 1-1/2 tsp. salt; 1/4 to 1/2 tsp. crushed, dried red pepper flakes; 1 eggplant, unpeeled and cubed; 1 zucchini, sliced 1/2 inch thick; 3 red; green bell peppers, cut in 1-inch cubes; 3 lg. onions, sliced; 1 celery root, peeled and thinly sliced; 1 cup celery, sliced; 2 cabbage, shredded; 1 cup green beans, cut in 2-inch pieces; 1 cup carrots, sliced; 2 potatoes, peeled and sliced; 1 acorn squash, peeled, seeded and cubed; 1 sm. cauliflower, broken into sm. flowerets; 3 md. ripe tomatoes, peeled, seeded and sliced; 1/4 lb. seedless grapes; 1/4 lb. fresh peas (or frozen, defrosted)

Servings: persons

1 cup olive oil
4 cloves garlic, minced
1/4 cup fresh parsley, minced
1 tsp. bay leaves, crumbled
1 tbsp. thyme
2 tsp. marjoram
1-1/2 tsp. salt
1/4 to 1/2 tsp. crushed, dried red pepper flakes
1 eggplant, unpeeled and cubed
1 zucchini, sliced 1/2 inch thick
3 red
green bell peppers, cut in 1-inch cubes
3 lg. onions, sliced
1 celery root, peeled and thinly sliced
1 cup celery, sliced
2 cabbage, shredded
1 cup green beans, cut in 2-inch pieces
1 cup carrots, sliced
2 potatoes, peeled and sliced
1 acorn squash, peeled, seeded and cubed
1 sm. cauliflower, broken into sm. flowerets
3 md. ripe tomatoes, peeled, seeded and sliced
1/4 lb. seedless grapes
1/4 lb. fresh peas (or frozen, defrosted)

1
Preheat oven to 350F.
2
Beat together olive oil, garlic, herbs, 2 tbsp.
3
of the salt and red pepper flakes.
4
Prepare vegetables except tomatoes and peas.
5
Lightly oil a large heavy 7-8 quart pot or casserole.
6
Sprinkling each layer with oil mixture, layer the eggplant, zucchini, peppers, onions, cabbage, beans, carrots, potatoes, celery root, squash and cauliflower.
7
Cover tightly and bake for 1-1/2 hours.
8
Place tomatoes, grapes, and peas on top.
9
Sprinkle with remaining salt and cover.
10
Continue baking for 15 minutes longer.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup olive oil, 4 cloves garlic, minced, 1/4 cup fresh parsley, minced, 1 tsp. bay leaves, crumbled, and more.

Yes, Vegetable Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Casserole

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