Back to top
baked vegetable casserole

Try this delicious vegetable dish as a main course over rice or pasta.  Enjoy it also as a side dish to roasted meats.  The key is roasting the vegetables until soft and only the oil remains.  Serves 8 as a main dish; 12 as a side dish.

8 Servings
Preparation time
30 minutes
Cooking time
1 hour, 45 minutes
Total time
2 hours, 15 minutes
3 medium zucchini (Cut in 1/2-inch slices)
4 medium russet potatoes (Cut in 1/4-inch slices)
1 medium eggplant (cut in 1/2-inch slices and each slice in 4 pieces)
1 medium red pepper (cut in 1/2-inch slices and each slice in 4 pieces)
1 medium green pepper (cut i 1/2-inch slices and each slice in 4 pieces)
3 medium carrots (peeled and cut on a 1/4-inch bias)
1 small stalk celery (cut in 1/4-inch slices)
2 large onions (thinly sliced)
4 plum tomatoes (chopped)
8 oz crushed tomatoes
3 clv garlic, minced or thinly sliced
1/4 C olive oil
salt and pepper to taste

1.  Preheat oven to 375 F.

2.  In a large bowl, combine all ingredients and mix well with clean hands or a large wooden spoon.

3.  Add to a large baking pan in a single layer.

4.  Cover with aluminum foil and place in oven for 45 minutes.

5.  Uncover, adjust for salt and pepper and bake until all vegetables are soft and starting to brown in spots, and only oil remains, about 1 hour more. 


NUTRITIONAL INFORMATION: Main Dish: Calories: 214 Calories from fat: 62 Total Fat: 7g Saturated Fat: 1g Cholesterol 0mg Sodium: 96mg Carbohydrates: 36g Fiber: 9g Protein 6gm Side Dish: Calories: 142 Calories from fat: 42 Total Fat: 5g Saturated Fat: 0.7g Cholesterol 0mg Sodium: 64mg Carbohydrates: 24g Fiber: 6g Protein 4gm ***No cholesterol; Low in , High in dietary fiber, potassium, vitamin A; Very high in vitamin B6 and vitamin C.