Mixed Vegetables Casserole

Submitted by jovigirl

"Simple side dish and goes with so many things. Source - internet"

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 eggplant
• 1 yellow sweet onion
• 1 red pepper
• 1 zucchini
• 1⁄4 cup olive oil
• 1 (16 ounce) can diced tomatoes
• 1⁄4 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese

directions

1. Preheat oven to 350-degrees.
2. Cut vegetables into bit-size chunks.
3. Over medium heat, sauté in olive oil in a large ovenproof skillet until crisp-tender.
4. Add tomatoes and cook 15 minutes until some of the liquid evaporates.
5. Top with Parmesan cheese and Mozzarella cheese. Bake for 20 minutes.

Reviews

[MIZZMILA]

I had some leftover homemade meat sauce from a lasagna I'd made a couple of days before and added it to the veggies. My sweety loved it so much he had seconds and is not much of a vegetable eater. Thanks for sharing!

 

[VickiC]

This was pretty good. I had to drain off some of the tomato juice because the vegetables were getting too limp for my taste. It did have a good flavor, but since the vegies were so limp, they all tasted the same.

 

[allie_from_cali]

Last night, when I made this, my husband said they were awesome...not a usual reaction for veggies! Right now I'm eating some of the leftovers with whole wheat couscous. Yum!

 

[Barb G.]

This is my kind of veggetable casserole. I loved this, made it just as stated ,but, omited the red pepper, my oersonal preference. Served it with Braised Lamb Chops #52625 and a salad of baby greens. This made a lovely delicious dinner. I am anxious to eat the leftover casserole for lunch. Thank you for posting this yummy easy to make recipe.