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In the realm of culinary delights, fresh vegetables hold a special place, bringing not only vibrant colors but also a wealth of flavors and nutritional benefits to our dishes. As more people embrace a plant-forward lifestyle, the emphasis on using seasonal produce has never been more important. Vegetables harvested at their peak not only taste better but also offer a host of health benefits, making them a cornerstone of wholesome cooking.

Wholesome Tomato and Veggie Casserole Recipe

Discover the vibrant flavors of summer with this Garden Fresh Tomato & Veggie Bake recipe. This colorful medley of ripe tomatoes, zucchini, eggplant, bell peppers, and fresh herbs creates a nutritious and satisfying dish perfect for any meal. It's easy to make and can accommodate various dietary preferences. Learn essential preparation techniques and enjoy the deliciousness of seasonal produce baked to perfection. A delightful addition to any dinner table!
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Ingredients
  

4 large ripe tomatoes, sliced

2 medium zucchini, sliced

1 medium eggplant, diced

1 bell pepper (any color), chopped

1 small red onion, thinly sliced

3 cloves garlic, minced

1 cup fresh spinach, chopped

1 cup shredded mozzarella cheese

1 cup ricotta cheese

1 cup grated Parmesan cheese

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the vegetables: In a large mixing bowl, combine the sliced tomatoes, zucchini, eggplant, bell pepper, red onion, and minced garlic. Drizzle with olive oil, sprinkle with oregano, basil, red pepper flakes, salt, and pepper. Toss well to coat all the vegetables evenly.

      Layer the casserole: Grease a 9x13 inch baking dish with a little olive oil. Start layering half of the prepared vegetable mixture at the bottom of the dish. Spread half of the ricotta cheese over the vegetables and then sprinkle with half of the mozzarella cheese.

        Repeat the layers: Add the remaining vegetable mixture on top, followed by the rest of the ricotta and mozzarella. Finish with a generous layer of grated Parmesan cheese on top.

          Bake the casserole: Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

            Garnish and serve: Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

              Enjoy your wholesome meal! This dish pairs wonderfully with crusty bread or a simple green salad.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6