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Grilled Veggie Casserole

Grilled Veggie Casserole

A hearty Grilled Veggie Casserole featuring layers of grilled zucchini, bell peppers, eggplant, and tomatoes, topped with melted cheese and marinara sauce, perfect for summer cooking.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Main Course
Cuisine: Italian
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini, sliced lengthwise
  • 2 medium yellow squash, sliced lengthwise
  • 1 red bell pepper, quartered
  • 1 yellow bell pepper, quartered
  • 1 medium eggplant, sliced into rounds
  • 1 large red onion, sliced into thick rounds
  • 2 cups cherry tomatoes
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 cup marinara sauce
  • Salt and black pepper to taste

Method
 

  1. Preheat your grill to medium-high heat, around 400°F. Brush all vegetable slices with olive oil and season with salt and pepper.
  2. Grill zucchini and squash for 3-4 minutes per side, peppers for 4-5 minutes per side, and eggplant for about 5 minutes per side until tender.
  3. Remove grilled vegetables from heat and let cool slightly. Preheat your oven to 375°F.
  4. In a small bowl, combine minced garlic with remaining olive oil, basil, and oregano.
  5. Spread half the marinara sauce across the bottom of a 9x13 inch baking dish.
  6. Layer half the grilled vegetables over the sauce, drizzle with herb-garlic oil, and sprinkle half the mozzarella and half the Parmesan over this layer.
  7. Repeat the layering process with remaining vegetables, sauce, herb oil, and cheeses.
  8. Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake another 15 minutes until cheese bubbles and turns golden.
  9. Let the casserole rest for 10 minutes before serving.

Notes

Don't overcrowd the grill for proper charring. Salt eggplant slices 20 minutes before grilling to prevent sogginess. Consider grilling vegetables a day ahead for enhanced flavors.