ROASTED VEGETABLE CASSEROLE RECIPE

How to Make Roasted Vegetable Casserole with Pesto and Crispy Parmesan Crumble

This roasted vegetable casserole is a simple & flavorful vegetarian recipe, perfect for bringing a colorful and satisfying dish to the table. In this version, we make it even more special with a creamy pesto sauce & an irresistible savory Parmesan and nut crumble that creates a golden, crispy topping.

Easy to prepare and perfect for a family lunch or dinner with friends, this casserole combines the natural sweetness of pumpkin, the rich flavor of eggplant, and the freshness of cherry tomatoes, enhanced by fragrant basil. The pesto cream gently coats the vegetables, while the crumble adds a crunchy finish that sets it apart from other vegetable bakes, in true Healthy and Delicious style.

RECIPE DETAILS

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 65 minutes

• Servings: 4

• Difficulty: ⭐☆ ☆ (Easy)

• Special Diets: Gluten-Free, Mediterranean, Vegetarian

• Meal Type: Lunch, Dinner

• The quantities can be easily doubled or halved

INGREDIENTS VEGETABLE CASSEROLE

For the Vegetables:

• 1 small Delica pumpkin

• 2 small eggplants

• 400 g cherry tomatoes

• Salt, to taste

• Extra virgin olive oil, for roasting

• Fresh oregano

For the Pesto Cream:

• 200 g sour cream

• 50 g feta cheese, crumbled

• 70 g basil pesto

For the Parmesan and Nut Crumble:

• 60 g mixed nuts (walnuts, hazelnuts, almonds, pumpkin seeds, flaxseeds)

• 100 g grated Parmesan cheese

HOW TO MAKE IT STEP BY STEP

1. Prepare the Vegetables

• Wash the pumpkin, eggplants, and cherry tomatoes thoroughly

• Slice the pumpkin into medium-thick pieces (you can leave the skin on if it’s tender)

• Cut the eggplants into even rounds

• Arrange all the vegetables on a baking sheet lined with parchment paper

• Drizzle with extra virgin olive oil and season with salt and fresh oregano

• Roast in a preheated oven at 180°C for about 30 minutes, until tender and lightly golden

2. Prepare the Pesto Cream

• In a bowl, combine the basil pesto and sour cream

• Add the finely crumbled feta cheese

• Mix well until smooth and creamy

• Set aside

3. Make the Savory Crumble

• Finely chop the mixed nuts using a knife or food processor

• Transfer them to a bowl

• Add the grated Parmesan cheese

• Mix until you get a coarse, crumbly texture

4. Assemble the Casserole

• In a baking dish, create a layer with the roasted vegetables

• Spread the pesto cream evenly over the top

• Finish with a generous layer of Parmesan and nut crumble

5. Bake and Serve

• Bake at 180°C for about 20 minutes

• Cook until a golden, crispy crust forms on top

• Remove from the oven and let rest for a few minutes

• Serve with fresh basil leaves

Don't miss here below, the complete video for roasted vegetable casserole, it will guide you step by step for the best results.

To achieve a compact and well-structured roasted vegetable casserole, it’s essential to roast the vegetables first without overcrowding the pan. They should release some of their moisture and develop lightly golden edges. This step prevents a watery result and ensures clean, defined layers when sliced.

The pesto cream should be thick but spreadable. If it’s too loose, the casserole may fall apart when serving. Mix the sour cream, feta, and pesto thoroughly until smooth and creamy—it should coat the vegetables without running.

For a truly crispy topping, sprinkle the crumble evenly without pressing it down too firmly. During the last 2–3 minutes of baking, you can switch to broil, watching carefully. This will create a golden, fragrant crust that sets it apart from a classic roasted vegetable bake.

You can customize this casserole by using different seasonal vegetables such as zucchini, bell peppers, or potatoes. Just keep the slices uniform in thickness to ensure even cooking throughout.

For a lighter version, replace the sour cream with thick Greek yogurt while maintaining a creamy texture. If you prefer a lactose-free option, use aged cheeses naturally low in lactose and an unsweetened plant-based cream alternative.

The crumble can be enhanced with chopped fresh herbs, whole wheat breadcrumbs, or mixed seeds for a more rustic finish. Small adjustments to the topping allow you to transform this vegetarian recipe into something new each time without changing its structure.

TIPS FOR PERFECT RESULTS

RECIPE VARIATIONS

FAQs ABOUT VEGETABLE CASSEROLE

Why does my roasted vegetable casserole turn watery?

Vegetables like eggplant and zucchini naturally release moisture while cooking. To prevent a watery casserole, roast the vegetables first on a well-spaced baking sheet so they can lose excess moisture and develop light browning. If needed, gently pat them dry with paper towels after roasting. This helps keep the casserole firm and well layered.

Can I make roasted vegetable casserole ahead of time?

Yes, this roasted vegetable casserole recipe can be prepared in advance. You can assemble it a few hours ahead, cover, and refrigerate until ready to bake. Alternatively, bake it fully and reheat at 340°F (170°C) for 10–15 minutes before serving. The topping will stay crisp and the inside warm and creamy.

What vegetables work best in a vegetable casserole?

Seasonal vegetables such as pumpkin, eggplant, zucchini, bell peppers, and potatoes work beautifully in this dish. Just slice them evenly and roast them first to ensure proper texture and flavor. This vegetarian casserole recipe is very flexible and can easily be adapted to what you have on hand.

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