Description
A vegetable casserole is a slow-cooked dish made with a variety of vegetables that are baked in a flavorful sauce, often with herbs, spices, and sometimes cheese. It’s a wholesome, one-pot meal that’s perfect for feeding a crowd or as a nutritious side dish.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 400g canned tomatoes (or passata)
- 200ml vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a large ovenproof casserole dish or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the zucchini, and red and yellow bell peppers, and cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the canned tomatoes (or passata) and vegetable stock. Stir in the tomato paste, dried oregano, smoked paprika, and bay leaf. Season with salt and pepper to taste. Stir everything together until well combined.
Bring the mixture to a simmer, reduce the heat to low, and let it simmer for about 10 minutes to allow the flavors to meld together.
Once the casserole has simmered, cover the dish with a lid or foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the vegetables are tender and the flavors are well-developed.
Remove the casserole from the oven, discard the bay leaf, and let it cool slightly before serving. Garnish with fresh parsley for a pop of color and extra flavor.