Roasted Tomato, Zucchini, and Eggplant Casserole

This colorful vegetable casserole brings together some of the Mediterranean kitchen’s most familiar ingredients in one rustic skillet.
It offers steady energy while remaining light but satisfying.
Eggplant becomes tender and rich while zucchini and tomatoes add freshness, moisture, and natural sweetness.
Garlic, olive oil, and herbs bring the vegetables together as they roast and caramelize in the cast iron skillet.
Serve it straight from the skillet for a simple family dinner or alongside crusty bread, rice, or your favorite grain.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Video

Olivia

Roasted Tomato, Zucchini, and Eggplant Casserole

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Make this roasted vegetable skillet casserole in under 1 hour with tomatoes, zucchini, eggplant, garlic, and herbs. A simple Mediterranean-inspired vegetarian dinner perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course, Snack

Cuisine: American

Calories: 136

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 1 medium eggplant sliced into 1/4-inch rounds
• 2 medium zucchini sliced into 1/4-inch rounds
• 4 medium Roma tomatoes sliced
• 1 small red onion thinly sliced
• 3 cloves garlic minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 1/3 cup grated Parmesan cheese optional
• 2 tablespoons fresh parsley or basil chopped

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Equipment

Cast Iron Skillet

$64.90

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09/10/2026 03:27 pm GMT

Cast Iron

Cooking Instructions

 

1. Preheat the oven to 400°F (200°C).
2. Lightly coat a 10- to 12-inch cast iron skillet with olive oil.
3. Arrange the sliced eggplant, zucchini, tomatoes, and red onion in alternating rows or overlapping circles around the skillet.
4. Sprinkle the minced garlic evenly over the vegetables.
5. Drizzle with the remaining olive oil.
6. Season with oregano, basil, thyme, salt, black pepper, and red pepper flakes if using.
7. Cover loosely with foil and bake for 20 minutes.
8. Remove the foil and continue roasting for 15-20 minutes until the vegetables are tender and lightly caramelized around the edges.
9. Sprinkle with Parmesan during the final 5 minutes of baking if using.
10. Let the casserole rest for 5 minutes, garnish with fresh parsley or basil, and serve warm directly from the skillet.

Nutrition

Calories: 136kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 138mgPotassium: 506mgFiber: 4gSugar: 6gVitamin A: 612IUVitamin C: 21mgCalcium: 91mgIron: 1mg

Notes

Slice the vegetables to a similar thickness so they cook evenly.
Roma tomatoes work especially well because they contain less moisture than many larger tomato varieties.
For deeper browning, broil the casserole for 2-3 minutes at the end of cooking.
Add mozzarella or feta for a cheesier variation.
Serve with crusty bread, couscous, quinoa, or rice for a more substantial vegetarian meal.

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