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Tasty Veggie Casserole

Invented by Carol Fox (grandma to the Joy Boys), I have never seen my kids eat veggies with such gusto. I love one-meal dishes, and this one is hearty, healthy and delicious for the whole family. Add sautéed ground turkey or beef at the end before baking in oven if you want and you’re a meat-eater.

Veggie Casserole

Ingredients:

2 onions

1 large eggplant

2 large zucchini

1 box mushrooms

1-2 red or yellow peppers (or even better, one of each)

1 can tomato paste

2 bunches basil

1 container shredded parmesan

Olive oil

Salt and pepper

 

Directions:

Preheat oven to Broil.

Slice eggplant into 1-inch thick slices. Spread out on cookie tray and sprinkle with salt. Allow to sit while prepping other veggies – salt draws the bitterness out of the eggplant. Wash and dice onions, zucchini, mushrooms, and bell peppers.

After it has sat for about 20 minutes, rinse eggplant, drizzle with olive oil, and stick under broiler. Cook until well done, mushy. Then turn oven to 350 degrees.

Meanwhile, pour about ¼ cup of olive oil into large sauté pan. Sauté the onions until caramelized, tender and brown. Add the zucchini, mushrooms, and bell peppers. Salt and pepper to taste. Cover with lid and allow to cook down until veggies are well done, have released their liquids.

Chop up cooked eggplant and basil, and toss this into the pan along with the can of tomato paste. Stir well. (Add browned, sautéed meat here if you choose.)

Now dump the entire mixture into a 9×13” glass casserole dish. Sprinkle liberally with shredded parmesan. You can save in the fridge this way until ready to eat, or place in oven and bake until cheese is melted and bubbly, about 10 minutes.

 

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