Baked Vegetable Casserole
Very tasty, wholesome, and made from simple ingredients for the whole family. This baked vegetable casserole turned out especially aromatic because I roasted all the vegetables in the oven beforehand. But they can also be cooked in a skillet. The casserole is light, yet nourishing thanks to the delicate egg mixture and cheese.
Updated : 09 July, 2026
Easy
About 30 min.
Ingredients
1
Young courgettes
1
Eggplant
1
Bell pepper
0.5
Tomato
to taste
Salt
3 tablespoon
Olive oil
1 teaspoon
Basil
to taste
Herb mix
3
Eggs
200 milliliters
Milk
60 grams
Hard cheese
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a baked vegetable casserole in the oven? Prepare the necessary ingredients. I used two colors of bell pepper, half of each. You can use any herb blend to your taste. I used herbes de Provence, 1/2 teaspoon.
Step 2
Wash and dry all the vegetables. Cut the zucchini into medium cubes.
Step 3
Cut off the green top of the eggplant and cut it into medium cubes as well.
Step 4
Remove the seeds from the bell pepper and cut it into cubes.
Step 5
Cut the tomato into cubes in the same way.
Step 6
Combine all the vegetables, add the olive oil, dried basil, herb blend, and salt. Mix everything well.
Step 7
Grease a baking dish with olive oil. Add the prepared vegetables and spread them out evenly. My dish measured 27 × 17 cm, about 10 1/2 × 6 3/4 inches.
Step 8
Bake the vegetables in a preheated oven at 180°C (350°F) for about 20 minutes, until tender. You can also roast the vegetables on a baking sheet in a single layer. Then they will cook faster.
Step 9
Prepare the topping. Beat the eggs with the milk and add salt.
Step 10
Grate the cheese on a fine grater.
Step 11
Take the roasted vegetables out of the oven and pour the egg-and-milk mixture over them.
Step 12
Sprinkle the top with the grated cheese.
Step 13
Return the dish to the preheated oven. Bake the vegetables for 10-15 minutes, until the egg mixture sets and the top becomes lightly golden. The cooking time will depend on the thickness of the casserole. Serve the vegetable casserole warm or cooled, sprinkled with finely chopped fresh herbs. Enjoy your meal!
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