Italian Vegetable Casserole
This Italian Vegetable Casserole is a delicious and easy way to enjoy baked vegetables. Made with hearty root vegetables, tender squash, peppers, fresh tomatoes and seasoned with oregano, garlic, and olive oil, these baked vegetables are NEXT LEVEL!
Serve this Baked Italian Vegetable Casserole with crusty Dutch Oven Bread and a tossed Greek Salad for a hearty meatless entree, or pair the baked vegetables with Chicken Marsala or Rotisserie Chicken for a delicious side.
If you are looking for new ways to enjoy vegetables, this Vegetable Casserole fits the bill.
Potatoes and onions are seasoned with oregano, garlic, and olive oil and roasted until tender. Then topped with a medley of summer squash, peppers, and fresh tomatoes, turning these baked vegetables into a unique vegetable casserole that is filled with Italian flavors.
Not only is this dish healthy and economical, but it is swoon-worthy! The flavors of the vegetables married with the rich tomato sauce create a dish that makes you want to lick your plate–well, at least use a slice of homemade Italian bread to soak up the richly flavored sauce.
This simple dish is a favorite dish to prepare for company, either as a side dish or as a vegetarian entree that is hearty and always impresses.
Seriously, these Italian Baked Vegetables are seriously one of the tastiest, easiest vegetable dishes to prepare. And the flavors always impress!
Key Ingredients
How to Make an Italian Vegetable Casserole
Storage and Reheating
You can store any leftovers in an airtight container for up to 5 days in the refrigerator. You can opt to reheat by individual servings in the microwave on a heat-safe plate or warm the entire casserole by baking at 350 degrees F for 20-25 minutes, or until warmed through.
I love serving the leftovers over brown rice or pasta for an easy way to stretch the leftovers into another meal. It is quite delicious.
Recipe FAQs
Other good options for vegetables for this recipe would be pattypan squash, mushrooms, parsnips, or turnips. Root vegetables, such as parsnips would need to be roasted with the potatoes, while more tender vegetables, like mushrooms, would be added with the spaghetti sauce.
Other good options for vegetables for this recipe would be pattypan squash, mushrooms, parsnips, or turnips. Root vegetables, such as parsnips would need to be roasted with the potatoes, while more tender vegetables, like mushrooms, would be added with the spaghetti sauce.
The oil will add a lot of flavor to the vegetables and help them to crisp up. However, if you are on an oil-free diet, feel free to use 2-3 tablespoons of vegetable broth instead. You will need the broth so the vegetables don’t dry out.
The oil will add a lot of flavor to the vegetables and help them to crisp up. However, if you are on an oil-free diet, feel free to use 2-3 tablespoons of vegetable broth instead. You will need the broth so the vegetables don’t dry out.
Not at all! In fact, if you don’t care for roasted tomatoes, simply use the spaghetti sauce.
Not at all! In fact, if you don’t care for roasted tomatoes, simply use the spaghetti sauce.
No! I love the flavor and the heartiness that the spaghetti sauce adds to the baked vegetables. It makes it feel more like a casserole. However, you can simply use sliced tomatoes OR omit both the tomatoes and sauce and the dish will still be delicious.
No! I love the flavor and the heartiness that the spaghetti sauce adds to the baked vegetables. It makes it feel more like a casserole. However, you can simply use sliced tomatoes OR omit both the tomatoes and sauce and the dish will still be delicious.
More Delicious Vegetable Recipes
If you enjoyed this simple Baked Vegetable Casserole, I would love for you to leave a comment and a 5-star review below.
Italian Vegetable Casserole
- 3 sweet potatoes
- 3 russet potatoes
- 1 large onion
- 2 small yellow squash
- 1 bell pepper
- 2 tablespoons olive oil divided
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon black pepper
- 1 teaspoon oregano divided
- ⅛ teaspoon crushed red pepper flakes optional
- 1 tablespoon minced garlic divided
- 1 cup spaghetti sauce
- 2 large vine-ripened tomatoes
- ¼ cup freshly grated parmesan cheese optional
Potatoes/Onions: Any variety of potatoes or onions can be used for this casserole.
Tomatoes/Tomato Sauce: Feel free to simply use sliced tomatoes OR simply use the spaghetti sauce or omit both the tomatoes and sauce and the dish will still be delicious.
Leftover vegetables can be stored in the refrigerator for up to 5 days.
free email series
Expert Tips to Get More from Your Instant Pot