Go Back
Incorporating vegetables into our daily meals is more important now than ever. With an emphasis on healthy eating, vibrant produce, and a balanced diet, many are searching for ways to make nutrition both enjoyable and satisfying. One dish that ticks all those boxes is the Hearty Tomato & Veggie Delight Casserole. This wholesome, flavor-packed casserole brings together a medley of fresh vegetables, rich flavors, and comforting textures, making it an ideal choice for anyone looking to enhance their meals with nutritious ingredients.

Wholesome Tomato and Veggie Casserole Recipe

Discover the Hearty Tomato & Veggie Delight Casserole, a nutritious and comforting dish brimming with fresh vegetables and rich flavors. Perfect for various dietary preferences, this casserole features essential ingredients like tomatoes, zucchini, bell peppers, and quinoa, making it a wholesome meal choice. Ideal for family dinners or potlucks, it's easy to customize with seasonal produce. Enjoy the satisfaction of nourishing your loved ones with this delicious, veggie-packed dish that encourages healthy eating.
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh tomatoes, diced or 2 cans (14 oz each) diced tomatoes

2 medium zucchini, sliced

1 medium eggplant, diced

1 bell pepper (any color), chopped

1 cup corn (fresh or frozen)

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 cup quinoa, rinsed and drained

3 cups vegetable broth or water

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce to a low simmer, cover, and cook for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Once cooked, set aside.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent (about 3-4 minutes). Then, add the zucchini, eggplant, bell pepper, and corn. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables soften.

        Combine Ingredients: In a large mixing bowl, combine the sautéed veggies with the cooked quinoa. Add the diced tomatoes (with their juices), dried basil, dried oregano, salt, and black pepper. Mix until everything is evenly distributed.

          Assemble the Casserole: Spread the mixture evenly in a greased 9x13-inch casserole dish. Sprinkle the shredded mozzarella cheese on top. If using, add the grated Parmesan cheese for an extra layer of flavor.

            Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Once done, remove the casserole from the oven. Let it cool for a few minutes before garnishing with fresh basil leaves. Serve warm and enjoy this nutritious, comforting dish!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 6-8