Herbed Vegetable Bake

Bursting with vibrant colors, fresh flavors, and a satisfying crunch, this Herbed Vegetable Bake is the perfect comfort food for any occasion. Featuring a medley of zucchini, yellow squash, red bell pepper, and cherry tomatoes, this dish layers beautifully roasted vegetables with a golden, cheesy Parmesan and panko breadcrumb topping. Infused with the earthy aroma of fresh rosemary, thyme, and parsley, and enhanced by a touch of garlic, this recipe strikes the perfect balance between wholesome and indulgent. Ready in under an hour and baked to perfection, this vegetable casserole makes an excellent side dish for family dinners or a light main course when paired with crusty bread. Ideal for healthy meal prep and brimming with Mediterranean-inspired goodness, this easy, oven-baked dish will elevate your weeknight menu with minimal effort.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium-sized zucchini
• 2 medium-sized yellow squash
• 1 large red bell pepper
• 1 medium-sized red onion
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon (finely chopped) fresh rosemary
• 1 teaspoon (finely chopped) fresh thyme
• 2 tablespoons (chopped) fresh parsley
• 2 cloves (minced) garlic
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup grated Parmesan cheese
• 0.25 cup panko breadcrumbs

Directions

Step 1

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 2

Wash and dry the zucchini, yellow squash, and red bell pepper. Cut the zucchini and yellow squash into 1/4-inch thick rounds and the red bell pepper into strips.

Step 3

Peel and slice the red onion into thin wedges. Leave the cherry tomatoes whole.

Step 4

In a large mixing bowl, combine the prepared vegetables with the olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Toss until the vegetables are evenly coated.

Step 5

Transfer the vegetable mixture to the prepared baking dish, spreading them out in an even layer.

Step 6

In a small bowl, mix the grated Parmesan cheese, panko breadcrumbs, and parsley. Sprinkle this topping evenly over the vegetables.

Step 7

Place the dish in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and the topping is golden brown.

Step 8

Remove the dish from the oven and let it cool for 5 minutes before serving. Optionally, garnish with additional parsley for a fresh finish.

Nutrition Facts

Serving size	1337.2 grams (1337.2g)

Amount per serving	% Daily Value*
Calories	942

Total Fat 57.70g	74%
Saturated Fat 15.40g	77%
Polyunsaturated Fat 4.60g
Cholesterol 40mg	13%
Sodium 6887mg	299%
Total Carbohydrate 84.40g	31%
Dietary Fiber 15.50g	55%
Total Sugars 54.50g
Protein 30.80g	62%

Vitamin D 0IU	0%
Calcium 674mg	52%
Iron 6mg	33%
Potassium 2703mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 12.6%

Carbs: 34.4%