Best 4 Mediterranean Vegetable Casserole Recipes

Are you looking for a healthy and delicious vegetarian dish that’s sure to impress? Look no further than the Mediterranean vegetable casserole! This hearty and flavorful casserole is packed with fresh vegetables, fragrant herbs, and tangy cheese. It’s a perfect dish for a weeknight meal or a special occasion, and it’s sure to become a new favorite.

Let's cook with our recipes!

MEDITERRANEAN VEGETABLE CASSEROLE

Mediterranean Vegetable Casserole image

I created this recipe on a day when I had very few ingredients to work with. If you like, you can add any type of meat to this casserole. -Stephanie Howard, Oakland, California

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 12

Ingredients

1 cup uncooked penne pasta
1 can (8 ounces) tomato sauce
3/4 cup crumbled feta cheese
1/2 cup sour cream
1/4 cup fresh basil leaves, thinly sliced
1/4 cup marinated quartered artichoke hearts, drained
1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/4 cup Greek olives, pitted and halved
2 tablespoons chopped red onion
1-1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients., Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 341 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 903mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

MEDITERRANEAN VEGETABLE CASSEROLE

Mediterranean Vegetable Casserole image

Something I had cut out from the newspaper. Have not tried it yet but I am always on the lookout for vegetarian style dishes.

Provided by Wendys Kitchen

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 onions, sliced
6 zucchini, sliced
1/4 cup olive oil
1/4 cup flour
4 tomatoes, cut into wedges
1/2 red capsicum, cut into 2cm squares
1/2 green capsicum, cut into 2cm squares
1 cup black olives
1/3 cup basil, chopped
1/2 cup pine nuts
1/4 cup balsamic vinegar

Steps:

Saute onion and zucchini in oil for 15 minutes.
Transfer to baking dish.
Sprinkle lightly with flour.
Arrange tomato and capsicum on top.
Bake uncovered at 200 degrees C for 20 minutes.
Top with olives, basil and pine nuts.
Bake further 10 minutes.
Drizzle with vinegar before serving.

Nutrition Facts : Calories 400.1, Fat 29.6, SaturatedFat 3.4, Sodium 331.8, Carbohydrate 32.2, Fiber 8.1, Sugar 12.3, Protein 8.9

MEDITERRANEAN BEEF AND VEGETABLE CASSEROLE

Mediterranean Beef and Vegetable Casserole image

The vegetable mixture in this recipe is a variation of ratatouille, a popular Mediterranean dish. I found it in my Woman's Day cookbook. It sounded interesting and has become one of my family's favorite recipes -- easy to make and SO delicious.

Provided by TasteTester

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground beef or 1 lb ground turkey, if you wish
1 egg
3 tablespoons packaged seasoned bread crumbs
1 teaspoon salt
1/4 teaspoon dried thyme leaves, crumbled or 1/4 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon olive oil
1 medium onion, sliced thin and rings separated
1 (14 1/2 ounce) can whole tomatoes
8 ounces zucchini, cut into 1/4-inch thick rounds (about one zucchini)
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon thyme leaves, crumbled finely or 1/4 teaspoon ground thyme
1 (16 ounce) can small whole white potatoes, well drained
1 tablespoon minced fresh parsley (optional)

Steps:

Make the patties: In a large bowl, mix the ground beef, breadcrumbs, salt, thyme and red pepper with your hands or a wooden spoon until well-blended. Shape the mixture into 8 patties, about 1/4-inch thick.
In a large heavy skillet, heat the oil over medium-high heat. Add the patties and cook for about 2-3 minutes on each side, or until browned. (They will finish when they are cooked with the vegetable mixture.) Remove with a slotted spoon to a plate.
Reduce the heat to medium-low. Add the onion to the pan drippings and cook, stirring occasionally, for 5-7 minutes, or until softened.
Increase heat to medium. Add the tomatoes (break up with hands), zucchini, garlic, salt and thyme. Stir to mix. Cover and cook for 10 minutes, or until the zucchini is just tender.
Stir in the potatoes and parsley. Add the beef or turkey patties and spoon over some of the vegetable mixture. Cover and simmer for 10 minutes, or until heated through. Serve right away.

Nutrition Facts : Calories 454, Fat 22.4, SaturatedFat 7.7, Cholesterol 130, Sodium 1345.9, Carbohydrate 36.1, Fiber 4.9, Sugar 6.5, Protein 27.5

VEGETARIAN CASSEROLE

Vegetarian casserole image

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Provided by Caroline Hire - Food writer

Categories Dinner, Main course

Time 50m

Number Of Ingredients 15

Ingredients

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g cans tomatoes or peeled cherry tomatoes
1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

Steps:

Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium

Tips:

Choose firm vegetables: For best texture, select vegetables that will hold their shape during cooking, such as potatoes, carrots, and broccoli.
Cut vegetables evenly: This ensures even cooking and a more visually appealing dish.
Roast the vegetables before adding them to the casserole: This caramelizes the vegetables and enhances their flavor.
Use a variety of herbs and spices: This will add depth of flavor to the casserole. Some good options include oregano, thyme, rosemary, basil, garlic, and paprika.
Don't overcrowd the casserole dish: The vegetables should be in a single layer so that they cook evenly.
Bake the casserole until the vegetables are tender and the sauce is bubbly: This usually takes about 30-45 minutes.
Serve the casserole hot or warm: It can be enjoyed as a main course or a side dish.

Conclusion:

Mediterranean Vegetable Casserole is a delicious and versatile dish that is perfect for any occasion. It is packed with healthy vegetables and flavorful herbs and spices, and it can be easily customized to suit your taste. Whether you are looking for a vegetarian main course or a hearty side dish, this casserole is sure to please.