Roasted summer vegetable casserole

Roasted summer vegetable casserole

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(6 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 2 - 3
This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (2)

  • kcal474
  • fat20g
  • saturates3g
  • carbs52g
  • sugars30g
  • fibre18g
  • protein13g
  • salt0.3g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic bulb, halved through the middle
  • 2 large courgettes, thickly sliced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 large red onion, sliced
  • 1 aubergine, halved and sliced on the diagonal
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 large tomatoes, quartered
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200g new potatoes, scrubbed and halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 red pepper, deseeded and cut into chunky pieces
  • 400g can chopped tomatoes
  • ½ small pack parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.

  2. Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.

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Comments, questions and tips

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Meelperd's picture
Meelperd
6th Mar, 2017
5.05
Mouthwatering! My version: 3 teaspoons crushed garlic instead of whole. Seasoned with salt, oreganum, ginger, and lemon pepper. Added mushrooms like @lozgreen, balsamic like @Frantic and calamata olives like @catie74 Topped with grated extra matured cheddar and served with flame grilled pork chops and red wine :)
lozgreen
19th Aug, 2015
Great recipe, I sliced the potatoes the second time I made it as they took much longer to cook than the rest of the ingredients. Also added some mushrooms the second time, about 20 minutes before serving.
Frantic Flapjack
4th Aug, 2015
3.8
Really fresh tasting casserole with a good texture. I poured the tin of tomatoes into a small ovenproof dish adding a splash of balsamic vinegar and cooked them for the last 20 minutes in the oven with the vegetables. They thickened up well. Served with some chickpea and herb couscous and sausages.
catie74
28th Jul, 2015
Added some black olives and served with a block of parmesan for people to grate if they wanted it. Good basic family meal
yummers
27th Jul, 2015
2.55
This really felt like it was lacking something. I added a little sugar and vinegar to the tomato sauce but even so it was just a bit dull as a meal. I think perhaps some dry fried chorizo or maybe some kind of cheese if you want to keep it veggie might help this along a bit. I also waited 20mins before I added the tomatoes otherwise they would have been well and truly overdone by the time the potatoes were cooked.
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JasseT
30th Jul, 2015
Simmer the chopped tomatoes for 30-45 minutes before adding. It'll get some depth and won't be so watery. Also adding some herbs won't hurt.