Vegetable casserole recipe

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1 can (15 oz) diced tomatoes, drained
• 1 cup corn (frozen or canned)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• ½ cup breadcrumbs
• 2 tablespoons melted butter or olive oil for topping

NSTRUCTIONS

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes.
3. Add carrots, zucchini, bell pepper, and broccoli. Cook for 5–7 minutes until slightly tender.
4. Stir in diced tomatoes, corn, basil, oregano, salt, and pepper. Simmer for 5 minutes.
5. Transfer the vegetable mixture to a greased 9×13 inch baking dish.
6. Sprinkle with cheese (if using).
7. In a small bowl, mix breadcrumbs with melted butter or olive oil. Sprinkle over the casserole.
8. Bake uncovered for 20–25 minutes, until golden and bubbly.
9. Let rest for 5 minutes before serving.

Would you like a vegan version, or a protein addition like beans or tofu?