Garden Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a casserole dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until fragrant.
• STEP 3.Add zucchini, bell peppers, and tomatoes to the skillet. Cook until the vegetables are tender.
• STEP 4.In a separate bowl, whisk together vegetable broth, tomato paste, and herbs. Pour the mixture over the cooked vegetables.
• STEP 5.Transfer the vegetable mixture to the greased casserole dish. Top with grated cheese, if desired.
• STEP 6.Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 7.Remove from the oven and let it cool for a few minutes before serving.
• STEP 8.Garnish with fresh herbs, if desired, and serve hot.

Cooking Tips

• Feel free to customize the vegetables in this casserole based on your preferences and what you have on hand.
• You can add cooked quinoa or rice to the casserole for added texture and protein.
• If you want a vegan version, omit the cheese or use a vegan cheese substitute.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This Garden Casserole can be served as a main dish or as a side dish with grilled chicken or fish.
• To reheat leftovers, simply place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Garnish with fresh herbs, such as basil or parsley, before serving to add a pop of freshness.