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The Colorful Harvest Tomato and Veggie Casserole is a vibrant and wholesome dish that beautifully encapsulates the essence of seasonal cooking. This delicious casserole is a celebration of fresh produce, combining the rich flavors of tomatoes, zucchini, bell peppers, and other vegetables to create a dish that is not only visually appealing but also packed with nutrition. With an abundance of vitamins and minerals, this recipe stands out as a health-conscious choice for those looking to incorporate more vegetables into their diet.

Wholesome Tomato and Veggie Casserole Recipe

Discover the vibrant flavors of the Colorful Harvest Tomato and Veggie Casserole, a dish that celebrates seasonal produce. Packed with fresh tomatoes, zucchini, bell peppers, and wholesome quinoa, this nutritious casserole caters to various dietary preferences. Perfect for family meals and gatherings, it’s a versatile recipe that can easily accommodate vegetarian and gluten-free needs. Embrace the bounty of your local market and create a colorful, healthy meal that everyone will love.
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Ingredients
  

2 cups cherry tomatoes, halved

1 medium zucchini, diced

1 bell pepper (any color), chopped

1 cup fresh spinach, roughly chopped

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (adjust to taste)

2 cups cooked quinoa (or any whole grain)

1 cup shredded mozzarella cheese (or dairy-free alternative)

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

3 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the Veggies: Incorporate the chopped bell pepper, diced zucchini, and half of the cherry tomatoes. Sauté for 5-7 minutes, until the veggies are tender but still vibrant. Season with oregano, basil, red pepper flakes, salt, and pepper.

        Combine Ingredients: In a large mixing bowl, combine the sautéed veggies with cooked quinoa, remaining cherry tomatoes, and fresh spinach. Mix well to combine all the ingredients.

          Layer in Casserole Dish: Transfer half of the veggie-quinoa mixture into a greased 9x13 inch casserole dish. Sprinkle half of the mozzarella cheese on top. Layer the remaining veggie-quinoa mixture and top with the rest of the mozzarella cheese and Parmesan cheese.

            Bake: Cover the casserole with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Once baked, remove the casserole from the oven and let it sit for about 5 minutes. Garnish with fresh basil leaves before serving for added flavor.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6