Vegetable Casserole

This is a great do-ahead recipe—bake partially the day before, then reheat and cook through when ready to serve.

Serves: 6Hands-on: 30 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 6


  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 can (15 oz.) crushed tomatoes
  • ¼ cup chopped fresh basil
  • Salt and freshly ground black pepper to taste
  • 1 medium eggplant, peeled and cut lengthwise into ¾”-thick slices
  • 3 medium zucchini, scrubbed and cut lengthwise into ½”-thick slices
  • 1 medium-size red bell pepper, stemmed, seeded, and cut into 4 planks
  • 1 medium-size yellow bell pepper, stemmed, seeded, and cut into 4 planks
  • 8 oz. fresh mozzarella cheese, thinly sliced
  • ⅓ cup freshly grated Parmesan cheese


  • Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onion and cook for about 5 minutes or until tender. Add the garlic and tomatoes and bring to a simmer. Simmer on low heat until thickened, about 10 minutes, stirring frequently. Add the basil, salt, and pepper; set aside.
  • Prepare a charcoal grill or preheat a gas grill to high. Make sure the grill grate is clean and lightly oiled to prevent sticking
  • Brush the sliced eggplant and zucchini with the remaining 2 tablespoons of oil, and place them on the grill. Add the pepper planks to the grill, skin side down. Cook the peppers until the skin is charred, then remove them from the grill and peel off the skin. Return the peppers to the grill, cover, and cook for about 8 minutes or until all the vegetables are tender. Remove them from the grill and set aside.
  • Preheat the oven to 350°F.
  • Lightly oil a 2-quart shallow baking dish. Spread a thin layer of the reserved tomato sauce in the bottom of the dish. Layer the vegetables, in any order, top with half the mozzarella, then the remaining tomato sauce, ending with a layer of vegetables. Top with the remaining mozzarella and the Parmesan.
  • Bake for about 30 minutes or until the juices are bubbling and the top is golden brown. Let stand for at least 5 minutes before serving.