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Vegetable Casserole

  •  April 3, 2020

Relying on the benefits and low calories of vegetables does not mean spending your life eating salads and sauteed. With creativity, you can make more substantial and beautiful dishes that satisfy your appetite before they are even served.

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Colorful and full of nutrients, this vegetable casserole is a wonderful combination.

Originating in the Mediterranean diet, the flavors of the ingredients change when roasted and drizzled with boiling olive oil.

When the aromas it releases invade the whole house, it is the perfect time to be served, with roasted meat and fish being preferred.

The following recipe yields eight servings, with 76 calories each.


4 large tomatoes, cut into medium slices
2 medium eggplants, sliced
2 medium purple onions, sliced
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Method of preparation

Preheat oven to 230ºC.
Place the layered vegetables in a refractory container.
With a spray, spread the olive oil.
Season with salt and pepper to taste.
Bake until gratin tomatoes and eggplants - about 45 minutes.

How to make Vegetable Casserole Stew - Winter Warmer - Recipes by Warren Nash (April 2020)