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Olivia

Baked Roasted Vegetables

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Baked vegetable casserole with potatoes, tomato, eggplant, and herbs for a balanced plant-forward everyday dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course, Side Dish, Snack
Cuisine: American
Calories: 188
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 potatoes thinly sliced
  • 1 eggplant sliced
  • 2 tomatoes sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme chopped
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Dish
Baking Dish
$24.99
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03/03/2026 10:13 am GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 375°F.
  2. Lightly grease a baking dish with olive oil.
  3. Layer potatoes, eggplant, and tomatoes in the dish.
  4. Sprinkle minced garlic between layers.
  5. Drizzle olive oil evenly over vegetables.
  6. Season with oregano, thyme, salt, and black pepper.
  7. Cover with foil and bake for 35 minutes.
  8. Remove foil and bake for another 10 minutes.
  9. Garnish with fresh parsley before serving.

Nutrition

Calories: 188kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 13mgPotassium: 883mgFiber: 7gSugar: 7gVitamin A: 742IUVitamin C: 36mgCalcium: 45mgIron: 2mg

Notes

Slice vegetables evenly for consistent cooking.
Let casserole rest 5 minutes before serving.
Serve warm for best texture.

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