Healthy Mixed Vegetable Casserole

Name: Healthy Mixed Vegetable Casserole
Total time: 60 min
Yield: 6
Ingredients: 1 small eggplant, quartered lengthwise and cut into 1/4-inch thick slices; 1 small yellow squash, quartered lengthwise and cut into 1/4-inch thick slices; 1 small zucchini, quartered lengthwise and cut into 1/4-inch thick slices; 1 small onion, sliced; 1 garlic clove, minced; 3 whole portobello mushrooms caps, cut into 3/4-inch pieces; 1 medium tomato, cut into wedges and halved; 1 Tbsp olive oil; 1 Tbsp balsamic vinegar; 1 Tbsp chopped fresh basil; 2 tsp chopped fresh marjoram or 1 tsp dried marjoram; 2 tsp chopped fresh thyme or 1 tsp dried thyme; Black pepper to taste; 1/4 cup shredded Parmesan cheese

(5.0)

By Judy Capodanno

Published 2/7/2022

Dietitian Reviewed: Jane Schwartz, RDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic | Vegetarian

Bake up a beautifully hearty vegetable casserole equipped with garlicky squash, tomatoes and mushrooms for dinner tonight. This gluten-free recipe features black pepper and balsamic to bring out the best of the veggies of the season.

Total Time

60 minutes

Servings

6

Calories

54

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How to Make Mixed Vegetable Casserole

Step 1

Preheat oven to 375°.
Step 2

In a large bowl, combine eggplant, yellow squash, zucchini, onion, garlic, mushroom caps and tomato. Add olive oil, balsamic vinegar, basil, thyme, marjoram and pepper, and toss vegetables to coat evenly.
Step 3

Transfer vegetables to a casserole dish and bake, uncovered, for 40 minutes.
Step 4

Sprinkle with Parmesan cheese and serve warm.

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Nutrition Facts

Serving Size:

1 cup

54

Calories

3

g

Fat

1

mg

Cholesterol

36

mg

Sodium

6

g

Carbs

1

g

Sat. Fat

3

g

Fiber

2

g

Protein

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Healthy Mixed Vegetable Casserole

Ingredients

How to Make Mixed Vegetable Casserole

Step 1

Step 2

Step 3

Step 4

Nutrition Facts

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