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    Home » Real Food » Side Dishes

    Italian Vegetable Casserole

    July 19, 2021 | By Kristen Chidsey | 19 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    This Italian Vegetable Casserole is a delicious and easy way to enjoy baked vegetables. Made with hearty root vegetables, tender squash, peppers, fresh tomatoes and seasoned with oregano, garlic, and olive oil, these baked vegetables are NEXT LEVEL delicious. This makes a hearty side dish or fabulous vegetarian entree.

    This Italian Vegetable Casserole is a delicious and easy way to enjoy baked vegetables. Made with hearty root vegetables, tender squash, peppers, fresh tomatoes and seasoned with oregano, garlic, and olive oil, these baked vegetables are NEXT LEVEL!

    Serve this Baked Italian Vegetable Casserole with crusty Dutch Oven Bread and a tossed Greek Salad for a hearty meatless entree, or pair the baked vegetables with Chicken Marsala or Rotisserie Chicken for a delicious side.

    Baked Vegetables in blue casserole dish.

    If you are looking for new ways to enjoy vegetables, this Vegetable Casserole fits the bill.

    Potatoes and onions are seasoned with oregano, garlic, and olive oil and roasted until tender. Then topped with a medley of summer squash, peppers, and fresh tomatoes, turning these baked vegetables into a unique vegetable casserole that is filled with Italian flavors.

    Not only is this dish healthy and economical, but it is swoon-worthy! The flavors of the vegetables married with the rich tomato sauce create a dish that makes you want to lick your plate--well, at least use a slice of homemade Italian bread to soak up the richly flavored sauce.

    This simple dish is a favorite dish to prepare for company, either as a side dish or as a vegetarian entree that is hearty and always impresses.

    Seriously, these Italian Baked Vegetables are seriously one of the tastiest, easiest vegetable dishes to prepare. And the flavors always impress!

    Key Ingredients

    Potatoes, peppers, tomatoes, and squash on counter.
    • Vegetables: You need about 8 cups total of vegetables for this casserole. Use any combination of potatoes, sweet potatoes, carrots, onions, yellow squash, bell peppers, or zucchini. Just keep in mind that the more root vegetables used, the heartier the dish will be.
    • Spagehtti Sauce: The spaghetti sauce is key to flavoring this vegetable casserole. It adds moisture and flavor. Homemade Spaghetti Sauce or jarred sauce both work great.
    • Fresh Tomatoes: The sliced tomatoes are optional, but roasting tomatoes add a unique sweet flavor and delicate texture to this vegetable casserole.
    • Seasonings: The vegetables are seasoned with olive oil, garlic, salt, pepper, oregano, and crushed red pepper flakes. Feel free to omit the crushed red pepper flakes to control the heat.
    • Parmesan (optional): The cheese finishes the dish with a salty, earthy finish. But feel free to omit the Parmesan cheese to keep this casserole vegan and dairy-free.

    How to Make an Italian Vegetable Casserole

    • Wash and dry the vegetables. There is no need to peel the potatoes, as the skins are filled with nutrients.
    • Cut the potatoes, sweet potatoes, onions, and carrots if using into into 1-inch cubes. It is important to cut the vegetables to the same size so that the vegetables cook up evenly.
    • In a large mixing bowl, combine the vegetables with a bit of olive oil, garlic, salt, pepper, oregano, and crushed red pepper flakes. Toss to evenly coat the root vegetables in the oil and seasonings.
    Potatoes and onions in mixing bowl with seasonings.
    • Spread the seasoned vegetables out into a 9x13 baking dish and bake until just beginning to become tender.
    • Meanwhile, dice the squash, zucchini, and peppers into 1-inch chunks and place into the same mixing bowl used to season the root vegetables. Add in a bit more oil and seasonings and toss to coat. If using fresh tomatoes, slice into ½-inch thick slices.
    Peppers and onions in mixing bowl with seasonings.
    • Remove the potato mixture from the oven and spread the peppers and squash mixture evenly over the potatoes and onions.
    • Dollop with spaghetti or marinara sauce and top with fresh sliced tomatoes, if using.
    • Return to the oven and bake until the vegetables are fork tender.
    Collage of 4 photos showing step by step of baking veggie casserole.
    • Serve with Parmesan Cheese, if desired.
    Baked Italian Vegetables in blue casserole dish.

    Storage and Reheating

    You can store any leftovers in an airtight container for up to 5 days in the refrigerator. You can opt to reheat by individual servings in the microwave on a heat-safe plate or warm the entire casserole by baking at 350 degrees F for 20-25 minutes, or until warmed through.

    I love serving the leftovers over brown rice or pasta for an easy way to stretch the leftovers into another meal. It is quite delicious.

    Recipe FAQs

    What other vegetables can be used in the casserole?

    Other good options for vegetables for this recipe would be pattypan squash, mushrooms, parsnips, or turnips. Root vegetables, such as parsnips would need to be roasted with the potatoes, while more tender vegetables, like mushrooms, would be added with the spaghetti sauce.

    Can this recipe be made without oil?

    The oil will add a lot of flavor to the vegetables and help them to crisp up. However, if you are on an oil-free diet, feel free to use 2-3 tablespoons of vegetable broth instead. You will need the broth so the vegetables don't dry out.

    Are fresh tomatoes necessary?

    Not at all! In fact, if you don't care for roasted tomatoes, simply use the spaghetti sauce.

    Is the spaghetti sauce necessary?

    No! I love the flavor and the heartiness that the spaghetti sauce adds to the baked vegetables. It makes it feel more like a casserole. However, you can simply use sliced tomatoes OR omit both the tomatoes and sauce and the dish will still be delicious.

    More Delicious Vegetable Recipes

    • Instant Pot Corn on the Cob
    • Grilled Vegetable Kabobs
    • Twice Baked Butternut Squash
    • Stir Fried Bok Choy

    If you enjoyed this simple Baked Vegetable Casserole, I would love for you to leave a comment and a 5-star review below.

    Baked Italian Vegetable Casserole in blue baking dish.

    Italian Vegetable Casserole

    Made with hearty root vegetables, tender squash, peppers, fresh tomatoes and seasoned with oregano, garlic, and olive oil, these baked vegetables make a hearty side dish or fabulous vegetarian entree.
    4.88 from 16 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 200kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 sweet potatoes
    • 3 russet potatoes
    • 1 large onion
    • 2 small yellow squash
    • 1 bell pepper
    • 2 tablespoons olive oil divided
    • 1 ½ teaspoons kosher salt divided
    • ½ teaspoon black pepper
    • 1 teaspoon oregano divided
    • ⅛ teaspoon crushed red pepper flakes optional
    • 1 tablespoon minced garlic divided
    • 1 cup spaghetti sauce
    • 2 large vine-ripened tomatoes
    • ¼ cup freshly grated parmesan cheese optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 425 degrees.  Grease a 2-quart or 9x13" casserole dish with olive oil.
    • Scrub all the vegetables and dry well. Dice the potatoes, onion, squash, and peppers into 1-inch cubes. Slice the tomatoes into ½-inch thick slices.
    • In a large mixing bowl, toss the potatoes and onions with 1 ½ tablespoons of oil, ½ tablespoon minced garlic, 1 teaspoon salt, ½ teaspoon oregano, pepper, and crushed red pepper flakes if using.
    • Spread out the root vegetables into the prepared pan and bake for 30 minutes.
    • Meanwhile, toss the squash and peppers (and/or any other tender vegetables) with the remaining ½ tablespoon oil, ½ teaspoon salt, ½ teaspoon oregano, and ½ tablespoon of garlic.
    • Remove the casserole from oven and spread the squash and peppers over the root vegetables. Top with spaghetti sauce and sliced tomatoes and return to the oven to bake for 20-22 minutes, or until the potatoes are fork tender.
    • Serve warm with fresh Parmesan cheese if desired.

    Notes

    Vegetables: You need about 8 cups total of vegetables for this casserole. Use any combination of potatoes, sweet potatoes, carrots, onions, zucchini, squash, mushrooms, pepper you desire. Keep in mind that root vegetables will need a longer roasting time, and softer vegetables, like peppers or summer squash, will need less time. 
    Potatoes/Onions: Any variety of potatoes or onions can be used for this casserole. 
    Tomatoes/Tomato Sauce: Feel free to simply use sliced tomatoes OR simply use the spaghetti sauce or omit both the tomatoes and sauce and the dish will still be delicious. 
    Leftover vegetables can be stored in the refrigerator for up to 5 days. 

    Nutrition

    Calories: 200kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 719mg | Potassium: 760mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11520IU | Vitamin C: 15.8mg | Calcium: 92mg | Iron: 1.6mg
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    Categorized Under: Allergy Friendly Recipes, Dairy-Free Recipes, Gluten Free, Plant Based Recipes, Real Food, Side Dishes, Vegetarian Recipes

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    Comments

    1. Sandy

      January 07, 2023 at 7:10 pm

      5 stars
      Excellent stuff! Made for one of our two weekly meatless meals. Added the cheese at end and popped in oven for a few more minutes. Husband loved it. Maybe next time a little more red pepper flakes.

      Reply
      • Kristen Chidsey

        January 08, 2023 at 7:15 am

        Thanks for sharing Sandy! I am so happy to hear you and your husband enjoyed 🙂

        Reply
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