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Mediterranean vegetable casserole

1
Points® value
Total Time
1 hr 48 min
Prep
18 min
Cook
1 hr 30 min
Serves
6
Difficulty
Easy
A glorious assortment of vegetables are roasted, then layered with fresh herbs and baked until bubbly and golden brown in this hearty vegetarian casserole. This colorful entrée uses many of summer’s favorite vegetables—tomatoes, eggplant, summer squash, zucchini, and red bell peppers—to create a flavor that is unrivaled at the peak of the season. For the summer squash and zucchini, choose small- to medium-sized vegetables for the best flavor. For the eggplant, look for ones that are heavy for their size and that have smooth, shiny skin that is free of soft spots and blemishes. Add a dash of red pepper flakes if you’d like to add a little heat.

Ingredients

Uncooked eggplant

¾ pound(s), peeled and cut into 1⁄4 -inch slices

Olive oil

4 tsp

Uncooked yellow summer squash

1 large, cut into 1⁄4 -inch diagonal slices

Uncooked zucchini

1 medium, cut into 1⁄4 -inch diagonal slices

Red bell pepper

1 medium, seeded and cut into strips

Onion

1 medium, very thinly sliced

Garlic

3 clove(s), very thinly sliced

Tomato paste

¼ cup(s)

Water

½ cup(s)

Fresh parsley

2 Tbsp, fresh, finely chopped

Basil

2 Tbsp, fresh, finely chopped

Fresh thyme

2 tsp, fresh, finely chopped

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Tomato

1 medium, thinly sliced

Instructions

  1. Combine the eggplant and 1 teaspoon of the oil in a bowl. Transfer to a baking sheet and arrange in a single layer. Repeat, first with the squash and then with the zucchini, tossing each vegetable with 1 teaspoon of the oil and arranging in a single layer on the second baking sheet. Bake the vegetables for 12 minutes. Turn the vegetables over and bake 8 minutes. Remove vegetables from the oven and reduce the oven temperature to 350°F.
  2. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the bell pepper, onion, and garlic; cook, stirring frequently, until softened. Cover the skillet and cook, shaking the skillet occasionally, about 5 minutes.
  3. Combine the tomato paste and water in a small bowl. Combine the parsley, basil, thyme, salt, and pepper in another small bowl.
  4. Arrange half of the eggplant in the casserole and sprinkle with 1 teaspoon of the herbs. Continue layering with half of the tomato, half of the sautéed vegetables, and half of the squash and zucchini, sprinkling 1 teaspoon herbs between each layer. Repeat the layers, ending with the squash and zucchini. Pour the tomato-paste mixture over the top. Cover and bake until the vegetables are tender, 50 minutes. Uncover and bake until browned, about 15 minutes. Yields 3/4 cup per serving.

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