Roasted Vegetable Casserole.
Roasted Eggplant, Zucchini, Summer Squash, & Mushroom Casserole With Feta & Parmesan.
I love roasted vegetables, so this casserole is the perfect way to pack lots of them together to get my fill. This casserole is similar to a lasagna, minus the noodles. The flavors are fresh and bright, and the feta and Parmesan cheese give it a creamy indulgence. There’s no better way to eat your vegetables!
- 2 medium eggplant, sliced
- 3 small zucchini, sliced lengthwise
- 2 small summer squash, sliced lengthwise
- 2 cups baby Portabella mushrooms, sliced
- 1 cup crumbled feta
- 1 cup shredded Parmesan
- 2 cups plain tomato sauce
- ~5 tbsp olive oil
- salt/black pepper
Begin by roasting the vegetables in a 400 degree oven. Lay the veggies out on baking pans and drizzle lightly with olive oil and season with salt/black pepper. Roast in the oven for about 45 minutes and then allow the vegetables to cool.
Once cool, it’s time to start layering the casserole. This will be very similar to making a lasagna. In a medium baking dish, put a thin layer of tomato sauce on the bottom. On top of that, densely layer the eggplant. Over the eggplant, spoon tomato sauce over top and then sprinkle a bit of Parmesan and feta. On top of that, densely layer on the zucchini, summer squash and mushrooms, finishing off with more sauce, Parmesan and feta. Continue this process until you’ve used all of your roasted veggies. One complete, bake in a 400 degree oven for about 40 minutes or until lightly browned and bubbly.