Ode to World Vegetarian Day! This is the easiest Roasted Tomato Vegetable Casserole you will ever make. Perfect for the occasion!
So as World Vegetarian Day rolls around (October 1) I wanted to share a recipe that is not only one of my favorites, but it is also on heavy rotation at the Beets house. Vegetable casserole is probably one of the easiest and more popular dishes prepared on Meatless Monday. I love this Roasted Tomato Vegetable Casserole.
The best part of a veggie casserole is the versatility – you can chop up any veggies you have lying around your kitchen. In this version I used sweet potatoes, white potatoes, an orange bell pepper, zucchini, squash, carrots and ripe tomatoes. I made it completely Vegan by using a product called Parma Zaan (<—Amazon affiliate link) in place of parmesan cheese. Its ingredients are almond meal, sea salt, nutritional yeast, dehydrated onion, citric acid – none of that funny stuff. And it tastes great on just about everything from spaghetti to popcorn. While it is sold on Amazon, I have also found it Whole Foods and specialty Vegan markets. 
I think this particular casserole is very Fall-friendly with the use of sweet potatoes and squash -and no- there is no pumpkin here, but I guess you could add pumpkin if you want. Brussels sprouts, broccoli and/or cauliflower would be great additions.
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Hearty Root Vegetable Bake with Parmesan Crumb Topping
- Total Time: 85 minutes
- Yield: 6 servings 1x
Description
A colorful medley of roasted root vegetables and summer squash baked until tender and topped with a crispy Parmesan breadcrumb crust. A perfect side dish or a light vegetarian main.
Ingredients
- 1 sweet potato (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 1 white potato (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 2 carrots (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 1 orange or red bell pepper (seeded and chopped into 1/2 inch / 1.3 cm pieces)
- salt and pepper to taste
- 1 sweet or white onion (cut into thin rings)
- 1 zucchini (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 1 yellow squash (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 2 to 3 large red vine tomatoes (washed and sliced)
- 3/4 cup (177 ml) vegetable broth (divided by 1/4 cup / 59 ml each)
- 1/2 cup (118 ml) grated cheese
- 2 tablespoons (30 ml) bread crumbs (Vegan or non-Vegan)
Instructions
- Preheat oven to 400°F (200°C). In a 13×9 inch baking dish, toss the sweet potato, white potato, and carrots with 1/4 cup (59 ml) vegetable broth, salt, and pepper until evenly coated. Spread the potatoes and carrots evenly across the bottom of the pan.
- Place the onion slices evenly atop the potato mixture, followed by the bell pepper, zucchini, and squash. Drizzle with another 1/4 cup (59 ml) of the vegetable broth.
- Place the tomato slices over the zucchini and squash. Drizzle the tomato slices with half of the remaining vegetable broth. Bake uncovered for 30 minutes.
- In a small bowl, combine the grated cheese (such as Parmesan) and the bread crumbs. After the casserole has cooked for 30 minutes, remove casserole from oven and sprinkle with the cheese and breadcrumbs mix. Drizzle with the remaining vegetable broth and cook for an additional 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Cuisine: American
Frequently Asked Questions
Can I use different vegetables in the Roasted Tomato Vegetable Casserole?
Yes, you can substitute any vegetables you have on hand, such as Brussels sprouts, broccoli, or cauliflower.
What is Parma Zaan and where can I find it?
Parma Zaan is a vegan alternative to parmesan cheese made from almond meal and nutritional yeast, and you can find it on Amazon or at Whole Foods and specialty Vegan markets.
Is it possible to add pumpkin to the casserole?
Yes, you can add pumpkin if you like, although the original recipe does not include it.
