Dump & Bake Mediterranean Vegetable Casserole

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Looking for a cozy, flavor-packed vegan dinner you can toss together in minutes? Say hello to your new weeknight favorite: Dump & Bake Mediterranean Vegetable Casserole! It’s a one-dish wonder that’s hearty, wholesome, and perfect for meal prep or lazy Sunday nights.

This recipe is plant-based, gluten-free, fuss-free, and full of nourishing vegetables that melt into a rich, tomato-infused base — all without dirtying a bunch of pots and pans.

Why You’ll Fall in Love with This Mediterranean Vegetable Casserole Recipe

There are so many reasons this dish is a winner in my kitchen, and I know you’ll feel the same way:

• Dump and bake simplicity – No boiling, frying, or layering. Just chop, toss, and roast.
• Deep, savory flavor from sautéed onions, leeks, and baked-in spices.
• Budget-friendly – Uses pantry staples and seasonal produce.
• Meal-prep approved – Tastes even better the next day.
• Customizable – Swap veggies with what you have on hand.
• Cozy & comforting – Like a hug in a casserole dish.

This is the kind of dish I make when I want something warm, nourishing, and completely satisfying -without spending hours in the kitchen.

Ingredient Notes

Here’s what you’ll need to create this magical one-dish vegan meal:

• Potatoes (3–4 medium, cubed) – The heart of the casserole! They add bulk and that melt-in-your-mouth texture when baked. Use Yukon Gold or red potatoes for best results.

• Eggplant (1, cubed) – Eggplant soaks up the flavors beautifully and adds a soft, creamy bite once baked. Make sure to cube it evenly.

• Zucchini (1, cubed) – Zucchini balances the earthiness of the eggplant and adds moisture to the bake.

• Mushrooms (2 cups, sliced) – Mushrooms give this dish that umami boost! You can use cremini, button, or even portobello.

• Green Beans (1 cup, frozen) – No need to thaw — they add a pop of green and a slightly firm texture for contrast.

• Canned Tomatoes (1 cup) – Choose good-quality canned tomatoes — either diced or whole crushed – for a saucy base.

• Onion (1, diced) & Leek (1, sliced) – Sautéing these first brings out their sweetness and layers in flavor. Don’t skip this step!

• Garlic Powder, Paprika, Salt & Black Pepper – The spice blend is simple but powerful. Adjust to taste.

• Fresh Parsley (for garnish) – Adds brightness and color at the end!

Recipe Tips & Tricks for the BEST Baked Veggie Casserole

Here’s how to make this dish truly restaurant-worthy (even though it’s baked at home):

1. Sautéing Aromatics = Flavor Bomb

Don’t skip the onion and leek sauté! This quick step gives the dish depth and sweetness that roasting alone can’t deliver.

2. Cut Veggies Evenly

Make sure your cubes are similar in size. This helps them cook evenly and prevents mushy or underdone bites.

3. Use a Large, Shallow Baking Dish

The more spread out your veggies, the more they’ll roast instead of steam. This is how you get caramelized edges!

4. Don’t Cover While Baking

Baking uncovered allows moisture to evaporate and veggies to caramelize. If it gets too dry, add a splash of broth halfway through.

5. Garnish Matters

Fresh herbs, like parsley or even basil, can bring the whole dish to life. Don’t skip the final touch!

Vegan Pairings & Serving Suggestions

This dish is satisfying on its own, but here are some dreamy vegan pairings to make it a full meal:

• With crusty sourdough bread – Soak up every bit of tomatoey goodness.
• Next to a lemon tahini kale salad – For a light, zesty contrast.
• Over cooked quinoa or brown rice – To bulk it up for hungrier bellies.
• With a dollop of vegan tzatziki or hummus – Adds creaminess and zing.
• Serve with baked falafel or crispy tofu – For a protein boost.

Pro tip: You can even blend leftovers into a chunky soup the next day!

Storing Tips

This casserole is a meal-prepper’s dream!

• Fridge: Store in an airtight container for up to 4 days. Reheat in the oven or microwave.
• Freezer: Freeze in individual portions for up to 2 months. Thaw overnight and reheat thoroughly.
• Reheat Tip: Add a splash of veggie broth before reheating to keep everything moist and flavorful.

Frequently Asked Questions about Mediterranean Vegetable Casserole

Can I use fresh green beans instead of frozen?

Yes! Just trim and cut them before adding. They’ll cook beautifully in the oven.

What other vegetables can I add?

Try adding bell peppers, sweet potatoes, cauliflower, or carrots — anything you love that roasts well.

Can I make it oil-free?

Yes, simply sauté the onion and leek in a splash of water or broth instead of oil.

What if I don’t have leeks?

Use more onion or add shallots instead. You’ll still get that mellow sweetness.

Is this recipe gluten-free?

Yes! As long as you don’t serve it with gluten-containing sides, this dish is naturally gluten-free.

Can I make this in advance?

Absolutely. Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. When ready, bake as directed.

Essential Equipment

You don’t need fancy gadgets, but these tools help make the process smoother:

• Large baking dish (9×13 or similar) – For even roasting.
• Sharp chef’s knife – Makes chopping fast and clean.
• Cutting board – Preferably a large one to chop all your veggies at once.
• Non-stick skillet or pan – For sautéing onion and leek.
• Wooden spoon or spatula – To toss everything together.

The Step-by-Step Recipe

Ingredients:

• 3–4 potatoes, cubed
• 1 eggplant, cubed
• 1 zucchini, cubed
• 2 cups sliced mushrooms
• 1 cup frozen green beans
• 1 cup canned tomatoes
• 1 onion, diced
• 1 leek, sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 2 bay leaves
• 1 cup water or vegetable broth
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 200°C / 400°F.
2. Add the cubed potatoes, eggplant, zucchini, mushrooms, green beans, and canned tomatoes to a large baking dish.
3. In a skillet, sauté the onion and leek in olive oil over medium heat until soft (about 5 minutes).
4. Add the sautéed onion and leek to the baking dish.
5. Sprinkle with garlic powder, paprika, salt, and pepper. Add bay leaves and vegetable broth. Toss everything well to combine.
6. Bake uncovered for 40–45 minutes, stirring once halfway through.
7. Remove from oven, garnish with fresh parsley, and serve warm.

This recipe is too good to keep to yourself — share it with a friend who loves cozy comfort food or post your bake on Instagram and tag me @healthy.living.enthusiast so I can re-share your creation!

If you’re reading this and thinking, “This looks too simple to be this delicious,” I dare you to try it. One bite, and you’ll be hooked!

Let’s Chat!

• Have you tried this recipe?
• What veggies did YOU use?
• Did you serve it with bread, rice, or just on its own?
• Got any fun twists? Maybe vegan cheese on top?

Drop your tips, swaps, and questions in the comments below — I love reading your ideas and helping you bring your cozy vegan meals to life!

This Dump & Bake Mediterranean Veggie Casserole is everything I love about vegan cooking — simple ingredients, big flavors, easy cleanup, and that warm feeling of nourishment from the inside out.

Whether you’re new to plant-based meals or a seasoned pro, this dish will become a go-to in your weekly rotation. And if you have little ones or picky eaters? This might be your secret weapon.

If you loved this, you’ll also enjoy

• Creamy Vegan Pumpkin Pasta
• Vegan Lentil Sweet Potato Soup
• Whole Roasted Carrots with Hummus

Don’t forget to pin this recipe, share it on Facebook, or print it out for your recipe binder!