Greek Veggie Casserole
Hearty Greek-style vegetable casserole with eggplant, zucchini, peppers, potatoes, tomato sauce and dill. Easy to make and great with feta.
One of my daughter's students gave me this recipe. I just changed some of the ingredients a little by adding tomato sauce, instead of tomatoes, and adding dill.
Photo by Sharon Stein.
Submitted by: Linda S. from Johnstown, PA
Yield: 4-6 servings
- Chop and sauté eggplant, zucchini and potatoes in oil, then combine with peppers, onions and seasoned tomato sauce.
- Bake about 1 hour at 350°F (175°C) until vegetables are tender; you can adjust oil or use fresh tomatoes.
- Serve with crusty bread and feta. Leftovers refrigerate 3–4 days or freeze for longer storage.
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Preparation Instructions:
Cut eggplant, zucchini and potatoes into bite sized pieces. Don't peel the eggplant and zucchini. Clean peppers and slice into strips. Peel and slice, or dice, onions.
Saute vegetables in 1 cup oil. Work in batches, and don't drain oil off.
Put veggies in a baking dish, or dutch oven, and toss. Add garlic, dill, salt, pepper and sugar to tomato sauce and mix with veggies.
Bake until tender, about 1 hour.
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More About This Recipe
You can use 4 medium tomatoes instead of sauce. You can also cut the amount of oil down to 3/4 cup. Serve with crusty bread and Feta cheese on the side.
Frequently Asked Questions
What oven temperature and time should I use?
Preheat the oven to 350°F (175°C). After mixing the sautéed vegetables with the tomato sauce, bake uncovered about 50 to 60 minutes, or until all vegetables are tender. If you want less browning or more moisture, cover with foil for the first 30 minutes, then uncover to finish.
Can I use fresh tomatoes instead of canned tomato sauce?
Yes. Use about 4 medium ripe tomatoes, peeled and chopped, in place of the two cans of sauce. Fresh tomatoes will release more liquid, so check seasoning and bake until the mixture thickens and vegetables are tender.
How can I reduce the amount of oil?
You can cut the oil to 3/4 cup as the hint suggests. For even less, use a nonstick pan and 1/2 cup oil or spray the pan lightly. Another option is to roast the vegetables with a small amount of oil instead of sautéing.
Is this recipe vegetarian or vegan?
The casserole itself is vegetarian and can be vegan if you omit or replace the feta on the side. Check labels on any seasoning to make sure there are no animal-derived additives.
Can I prepare the casserole ahead or freeze it?
Yes. You can assemble it and refrigerate for up to 24 hours before baking. To freeze, assemble in a freezer-safe dish and freeze up to 3 months. Thaw overnight in the refrigerator before baking, and add extra baking time if it is still cold.
Do I need to peel the eggplant and zucchini?
No. The recipe keeps the skins on for texture and nutrients. Peel only if the vegetables are very large and tough or if you prefer a smoother texture.
Can I swap or add other vegetables?
Yes. Use similar firm vegetables like carrots, mushrooms or cauliflower, cut to bite-sized pieces. Adjust sauté time so all pieces are tender before baking.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or use the microwave for single servings. Frozen leftovers reheat well after thawing.
What oven temperature and time should I use?
Preheat the oven to 350°F (175°C). After mixing the sautéed vegetables with the tomato sauce, bake uncovered about 50 to 60 minutes, or until all vegetables are tender. If you want less browning or more moisture, cover with foil for the first 30 minutes, then uncover to finish.
Can I use fresh tomatoes instead of canned tomato sauce?
Yes. Use about 4 medium ripe tomatoes, peeled and chopped, in place of the two cans of sauce. Fresh tomatoes will release more liquid, so check seasoning and bake until the mixture thickens and vegetables are tender.
How can I reduce the amount of oil?
You can cut the oil to 3/4 cup as the hint suggests. For even less, use a nonstick pan and 1/2 cup oil or spray the pan lightly. Another option is to roast the vegetables with a small amount of oil instead of sautéing.
Is this recipe vegetarian or vegan?
The casserole itself is vegetarian and can be vegan if you omit or replace the feta on the side. Check labels on any seasoning to make sure there are no animal-derived additives.
Can I prepare the casserole ahead or freeze it?
Yes. You can assemble it and refrigerate for up to 24 hours before baking. To freeze, assemble in a freezer-safe dish and freeze up to 3 months. Thaw overnight in the refrigerator before baking, and add extra baking time if it is still cold.
Do I need to peel the eggplant and zucchini?
No. The recipe keeps the skins on for texture and nutrients. Peel only if the vegetables are very large and tough or if you prefer a smoother texture.
Can I swap or add other vegetables?
Yes. Use similar firm vegetables like carrots, mushrooms or cauliflower, cut to bite-sized pieces. Adjust sauté time so all pieces are tender before baking.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or use the microwave for single servings. Frozen leftovers reheat well after thawing.
Delicious but made a MASSIVE amount. I think their “Large” veggies must have been a lot smaller than my “large” because I couldn’t fit half the batch into my largest pan or casserole. Still, that means that now I have leftovers for days plus a batch in the freezer ready to go, not a bad thing. I used only one onion, fresh tomatoes instead of canned, and some chunks of cooked chicken as well. Baked at 350 (thanks, Neal) for about an hour. Will certainly make again, but with smaller veg!
I only had half of the ingredients (was not going to add potatoes to cut down the calories and glycemic load of the dish) and added more zuchini squash to compensate and used only one can of tomato sauce. The dish came out good, but a little oilly. Recipe doesn’t state it, but I baked at 350F. But I as surprised how well the dill, garlic and tomato sauce blended together. I’ll work on a way to reduce the amount of oil in the casserole dish.