Roasted Summer Veggie Casserole

Roasted Vegetable Casserole




  • Extra-virgin olive oil, for drizzling
  • 3 Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • Salt
  • ground pepper
  • 1 small onion, thinly sliced
  • 3lgarlic clove, minced
  • 1 teaspoon thyme leaves
  • 3 tomatoes, sliced 1/4 inch thick
  • 2 small zucchini (1/2 pound), sliced 1/4 inch thick
  • 1 small yellow squash
  • freshly grated Parmigiano-Reggiano cheese



  1. Preheat the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. Arrange onion and garlic  over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Sprinkle with the cheese.
  2. Cover the casserole with foil and bake for 40-50 minutes (fork tender).
  3. Increase the oven temperature to 425°. Uncover the casserole and bake for about 10-20 minutes longer, until the vegetables are tender and golden brown.
  4. Let stand for 10 minutes. Serve warm.

Serve as a side dish or main course and a small garden salad.



Posted by Kris Szabo

Wife, Mother, Holistic Health & Wellness Coach. Passionate about eating healthy, living well, and sharing the joy that makes life great. This site has been designed to help Create a Healthier, Happier You! Follow for health and wellness information. Hope you Eat Well, Love Passionately, and Laugh Often.

One thought on “Roasted Summer Veggie Casserole”

  1. Tonight supper, chicken cutlets and ROASTED ZUCCHINI CASSEROLE. Yum! YUM!

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