Roasted Eggplant & Zucchini Casserole

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One of the difficult things about food blogging is that sometimes I make a super-fantastic dish like this roasted eggplant & zucchini casserole… but it’s 6pm, dark outside and my family is clamouring for dinner.  And then look what happens to it…

Roasted Eggplant & Zucchini Casserole

I never intended to blog this casserole; in fact, it’s a brand new recipe.  But it was sooooo good (and so easy!) I wanted you to have it pronto!  So if you’ll take the already-dug-into pictures as a sign of how much we enjoyed it, then we’re in business.

Roasted Eggplant & Zucchini Casserole

This casserole is reminiscent of the deep, rich flavours of ratatouille, except without the bell peppers & onions.  I roasted the eggplant & zucchini first, tossed with my seasoning mix that goes on the seasoned oven fries and kale chips. Once roasted, the  veggies were dumped into a casserole dish, covered with marinara (I used homemade, made while the veggies were roasting… but feel free to use your favourite jarred sauce), sprinkled with even more seasoning mix and some grated fresh parmesan over all, and baked.  If you want to keep it vegan, just skip the parmesan.  I baked it just enough to bubble the sauce and brown the cheese, and the whole thing took me about an hour.  Not bad for a baked casserole!

Roasted Eggplant & Zucchini Casserole

Rich tomato-ey sauce… tender caramelised veggies… all covered with crunchy, cheesy seasoning… well, it’s no wonder I didn’t bother to take a picture before we dug in!  We ate it with pasta, but it would also be fabulous (and gluten-free!) with quinoa or millet.  There was just enough left over for lunch for me and Mark today, and I have to say it was pretty good cold as well.

They say a picture is worth a thousand words, but sometimes a half-eaten picture is worth 10,000…

 

 

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