Layers of tender roasted vegetables, infused with olive oil, garlic, and Mediterranean herbs, all baked into a bubbling, savory casserole that tastes like sunshine on a plate.

🍅 A Cozy Mediterranean Hug in Every Bite

There’s something magical about Mediterranean flavors—sun-ripened tomatoes, creamy eggplant, and fragrant herbs all dancing together in one dish. This Savory Baked Mediterranean Vegetable Casserole is exactly that: comfort food with a burst of color and garden-fresh goodness.

The first time I made this, it reminded me of a trip to the Greek coast—simple ingredients turned spectacular through slow roasting and thoughtful seasoning. It’s a dish that feels rustic, wholesome, and luxurious all at once.

Whether you’re feeding a crowd, looking for a healthy weeknight meal, or just craving something that feels both nourishing and indulgent, this casserole hits every note.

🧄 Key Ingredients (and Why They Matter)

Eggplant

Soft and creamy when baked, eggplant soaks up the flavors of garlic and olive oil beautifully. Salt and rest slices before baking to reduce bitterness.

Zucchini

Mild, slightly sweet, and incredibly tender when roasted. It adds bulk and balances stronger flavors.

Bell Peppers

Vibrant and slightly smoky, red and yellow bell peppers add sweetness and color contrast.

Cherry Tomatoes

These burst into juicy pockets of flavor while baking, adding acidity and brightness to the dish.

Red Onion

Brings savory-sweet depth and roasts down into a soft, caramelized layer.

Olive Oil

The heart of Mediterranean cooking—use extra virgin olive oil for the best flavor and richness.

Garlic & Herbs

Fresh or dried oregano, thyme, and basil tie everything together with classic Mediterranean aromas. Garlic brings a warm kick.

Optional: Crumbled Feta or Parmesan

For a cheesy finish, scatter a bit of feta or Parmesan on top during the last few minutes of baking.

👩‍🍳 Step-by-Step Instructions

Preheat & Prep
Preheat your oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or similar casserole pan.
Slice the Vegetables
Thinly slice eggplant, zucchini, bell peppers, and red onion. Halve the cherry tomatoes. Keep everything roughly the same thickness for even baking.
Layer in the Pan
Arrange the vegetables in rows or a shingled pattern, alternating colors for a beautiful look. Scatter tomatoes and garlic between layers.
Season Generously
Drizzle with olive oil and sprinkle with salt, pepper, oregano, and thyme. Toss gently or brush to coat all the layers.
Bake Until Golden
Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until edges are golden and vegetables are tender.
Add Cheese (Optional)
In the last 5 minutes of baking, add crumbled feta or a handful of grated Parmesan for a salty, tangy top.
Rest and Serve
Let the casserole rest for 10 minutes before slicing—it helps flavors settle and slices hold together.

🍽️ Serving Suggestions

Main Dish: Serve with warm pita bread, couscous, or a side of hummus for a vegetarian meal.
Side Dish: Pair with grilled chicken, baked fish, or lamb skewers.
Toppings: A dollop of tzatziki, fresh basil leaves, or toasted pine nuts adds texture and creaminess.

This casserole also makes an elegant centerpiece at potlucks and gatherings.

🧊 Storage & Reheating Tips

Refrigeration

Store in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for 15–20 minutes, or microwave individual portions.

Freezing

Freeze cooled portions in airtight containers for up to 2 months.
Thaw overnight in the fridge and reheat in the oven for best texture.

Tip: Add a splash of olive oil before reheating to revive moisture and flavor.

🌞 Final Thoughts

This Savory Baked Mediterranean Vegetable Casserole is more than just a side—it’s a heartwarming dish that brings sun-drenched flavors to your table, no matter the season. With minimal effort and maximum flavor, it’s one recipe you’ll keep coming back to.

Have you tried it with goat cheese? Or added chickpeas for protein? Let me know in the comments how you’ve made it your own!

❓ FAQ

Can I make this vegan?
Yes! Just skip the cheese or use your favorite dairy-free alternative.

What other vegetables can I add?
Try mushrooms, thin-sliced potatoes, or even artichoke hearts for a twist.

Can I make it ahead?
Absolutely—assemble the casserole and refrigerate up to 24 hours in advance. Bake when ready to serve.

Savory Baked Mediterranean Vegetable Casserole – A Colorful Celebration of Flavor