We cooked different versions of this Vegetable Medley Casserole at home. The process was always the same but the quantity and type of vegetables varied based on season and availability. Often we used leftover vegetables from other dishes to create a vegetable casserole like this one. It’s basically a perfect way to use all vegetables in your fridge before they go bad. This dish is also perfect for a detox meal after vacations or Meatless Mondays.Jump to Recipe
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History of Vegetable Casserole
I grew up in a multi-generational home. I learned to cook from my mom and my grandparents. Meal planning for the week usually involved the type of protein we were going to use, while the sides or vegetables were bought fresh daily in local farmers’ markets. That meant that sometimes certain vegetables were not available and others you hadn’t planned on buying had good offers we couldn’t pass on. So, we were flexible in how we cooked and this dish is a typical example.
This dish is healthy for the whole family. It has many great health benefits. But above all, I love it because it teaches my kids to eat vegetables.
Casserole Preparation Overview
Usually the Vegetable Medley is prepared in two steps. The sauce is prepared on a deep skillet with onions, peppers, parsley, seasonings of choice, crushed tomatoes and a little bit of tomato sauce. While other vegetables like eggplants, potatoes, carrots, zucchini are chopped and arranged in the baking dish. Then once the sauce is cooled off a little bit, you pour it on top of the vegetables and bake the dish. I’ll explain everything step by step in the recipe below.
This Vegetable Medley Casserole is a vegan dish. However you can serve it in different ways to adapt to your family’s way of eating. To read more on different diets, please read my post on Eating Lifestyles. The dish can be served with a side of protein of your choice. Also, the dish can be served over rice if you like having a more filling meal.
Vegetable Medley Casserole Recipe
This is a very easy vegetable casserole to prepare. However, I’ll share some notes and alterations below to help you in case you want to adjust quantities and ingredients:
- Please note that the quantity of water you’ll need might vary greatly. It depends on how soft the vegetables are and if you use tomatoes or canned tomatoes. Adjust water carefully depending on the vegetables you are using.
- Feel free to add more eggplants or squash or replace squash with zucchini.
- I love using parsley for this recipe, I tend to chop the whole bunch, i just leave a bit for decoration on the side. But you can use other cooking greens.
- Baking time might vary too. It usually takes 30-40 minutes, but depending a bit on potatoes used it might go all the way to 1 hr. If the potatoes need to bake longer, but you’re afraid the rest of the vegetables will overcook, you can cover the whole dish with aluminum foil at around 35 minutes and continue baking until potatoes are done.
- This recipe is non-spicy because I often cook it for my family and I have 2 young kids, however you can add your choice of spicy and it is delicious too!!
Vegan Vegetable Medley – A Mediterranean Casserole
- 2 small eggplants
- 2 yellow squash
- 1 medium sweet potato
- 1 baking potato
- 1 large white onion
- 3 bell peppers preferably different colors
- 1 parsley bunch
- 1 can crushed tomatoes (the can i use is 14.5 ozs) or 3-4 fresh tomatoes
- 3 oz tomato sauce
- 1 tbsp salt adjust accordingly if you swap vegetables or quantities
- 0.5 tsp black pepper other options are paprika or spicy small peppers
- 5 tbsps olive oil
- 2 cups hot water
- Chop onions, bell peppers and parsley.
- Saute onions in olive oil until translucent.
- Add chopped peppers and continue mixing occasionally until peppers start to cook too. Keep heat in medium range.
- Add chopped parsley few minutes later and mix well while continuing to saute.
- Add crushed tomatoes or fresh tomatoes to the mix and continue to stir. Add the tomato sauce too. In the absence of tomato sauce, add more tomatoes. The dish won’t look as red at the end, but it will still taste delicious.
- Add 1 cup of hot water, salt and pepper or other seasonings of choice. Lower the heat to low, cover it up and let the sauce cook for several minutes. Check occasionally so it doesn’t stick to the bottom of the skillet, if so that means that it needs a bit more water and lower the heat even further.
- While the sauce cooks, chop eggplants, squash, potatoes and arrange them in the baking dish. Alternatively, you can use more vegetables like carrots and zucchini.
- Turn the oven on at 375 degrees Fahrenheit.
- Pour the sauce over the vegetables in the baking dish. Be careful because it is very hot, you might want to use a ladle to spread the sauce evenly instead of just pouring it. If the sauce is very thick, add a bit of water as needed. Usually at this stage i add about 0.5-1 cup of water if needed.
- Bake for 30-40 minutes or longer if needed (potatoes are the ones that take more time)
- Let it cool then serve as desired. This dish can be eaten alone or with a side salad, protein or rice. Enjoy:)
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Other Meatless Recipes:
Full disclosure for those who are first landing in my blog through this recipe. We are not vegans or vegetarians, but I do cook a lot of vegan and vegetarian dishes for Meatless Mondays. If you would like to check some of my other meatless recipes, please see below: