Baked Mediterranean Vegetable Casserole Recipe

About this recipe

A hearty and flavorful Mediterranean-inspired casserole featuring eggplant, zucchini, mushrooms, and a cheesy topping. Perfect for a satisfying dinner.

Ingredients

• - Schwartz Oregano
• 314 ml Aubergine Slice La Contadina 314 Ml
• 1 Kg Yellow/White Onion 1kg
• - Cooks & Co Sliced Mushrooms
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 100 G Jumbo Garlic 100g
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Filippo Berio Garlic Flavoured Olive Oil
• - Cathedral City Mature Cheddar Cheese
• 10G Top-Op Bay Leaves 10g
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion, 1 diced eggplant, 2 diced zucchinis, and 1 cup of sliced mushrooms. Sauté for 5 minutes until slightly softened.
3. 3. Stir in 1/2 can of diced tomatoes, 3 bay leaves, 1 teaspoon of oregano, 1 teaspoon of salt, and 2 minced garlic cloves. Cook the mixture for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
4. 4. Remove the bay leaves and stir in 6 teaspoons of cheddar cheese. Mix well to evenly distribute the cheese.
5. 5. Transfer the vegetable mixture into a small casserole dish and spread it out evenly.
6. 6. Bake the casserole in the preheated oven for 15 minutes, or until heated through.
7. 7. Remove the casserole from the oven and sprinkle 3 ounces of shredded mozzarella cheese on top. Return it to the oven and bake for an additional 5 minutes, or until the mozzarella is melted and bubbly.
8. 8. Serve the casserole hot as a delicious and comforting dinner option.