Vegetable Casserole With Goat Cheese And Herbs

This layered vegetable casserole is a vibrant celebration of Mediterranean flavors, featuring tender roasted eggplant, zucchini, tomatoes, and bell peppers. The vegetables are sauted with garlic and fresh herbs before being baked until soft and caramelized. A generous topping of creamy goat cheese adds a rich, tangy contrast to the earthy vegetables. Perfect for a light summer dinner or a hearty vegetarian main, this dish brings rustic elegance to your table. It pairs beautifully with crusty bread for soaking up the savory juices.

Cooking Method: Baking, Sautéing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 142.6

Dietary: Gluten-free

Description

This layered vegetable casserole is a vibrant celebration of Mediterranean flavors, featuring tender roasted eggplant, zucchini, tomatoes, and bell peppers. The vegetables are sauted with garlic and fresh herbs before being baked until soft and caramelized. A generous topping of creamy goat cheese adds a rich, tangy contrast to the earthy vegetables. Perfect for a light summer dinner or a hearty vegetarian main, this dish brings rustic elegance to your table. It pairs beautifully with crusty bread for soaking up the savory juices.

Ingredients

4 tablespoon Olive oil
1 md Onion, cut into 1/2-inch
1 md Red bell pepper, sliced
1/3 cup Finely chopped garlic (about 16 cloves)
1/2 medium Eggplant, peeled, thinly sliced
5 medium Tomatoes, thinly sliced
2 lg Zucchini, thinly sliced
3 tablespoon Chopped fresh herbs (such as thyme, oregano and parsley)
8 oz Soft mild goat cheese (such as Montrachet), crumbled
1 loaf Crusty bread
Salt and pepper to taste

Directions

1
Preheat oven to 350F (177C).
2
Heat 2 tablespoons olive oil in a heavy large skillet over medium heat.
3
Add onion slices and red bell pepper slices and saut until tender, about 5 minutes.
4
Add half of the garlic and saut for 1 minute.
5
Spread the onion and pepper mixture evenly on the bottom of a 9x13x2-inch glass baking dish.
6
Arrange eggplant slices evenly over the pepper and onion mixture.
7
Season lightly with salt and pepper.
8
Top with alternate lengthwise rows of tomato and zucchini, overlapping slightly.
9
Season lightly with salt and pepper.
10
Sprinkle with fresh herbs and the remaining garlic.
11
Drizzle with the remaining 2 tablespoons olive oil.
12
Season again with salt and pepper.
13
Bake until vegetables are very tender and beginning to brown on top, basting occasionally with pan juices, about 50 minutes.
14
Sprinkle crumbled goat cheese over the top of the casserole.
15
Bake until cheese melts, about 5 minutes.
16
Serve warm with crusty bread.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 142.6kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: This casserole can be made up to 4 hours in advance. Let it stand at room temperature. To serve, rewarm in a 350F oven for 15 minutes before adding the goat cheese and baking for the final 5 minutes.

Ingredient Tip: The recipe calls for a significant amount of garlic (about 16 cloves). For a milder flavor, you can reduce the amount or roast the garlic beforehand to sweeten it.

Dietary Note: While the original tags suggested "Vegan," this recipe contains goat cheese. To make it vegan, omit the goat cheese or substitute with a vegan feta or cashew-based cheese alternative.

Keywords: vegetable casserole, goat cheese, eggplant, zucchini, tomatoes, mediterranean, herbs, garlic, roasted vegetables, vegetarian main, summer dinner, baked veggies, montrachet, bell pepper, onion, olive oil, easy baking, healthy dinner

Read it online: https://www.chefs-mate.com/recipe/vegetable-casserole-with-goat-cheese-and-herbs-bon-appe/

Chefs Mate

Vegetable Casserole With Goat Cheese And Herbs – Bon Appe

Nutrition Facts