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Roasted Tomato, Zucchini, and Eggplant Casserole in a Cast Iron Skillet, on a round wooden board, close up side view.
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
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Snack
Cuisine: American
Calories: 136
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 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

Equipment

Cast Iron Skillet
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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