Ina Garten Vegetable Casserole Recipe

Looking for a comforting, colorful, and healthy addition to your dinner table? This Ina Garten Vegetable Casserole is a warm, oven-baked dish that layers seasonal vegetables with herbs, olive oil, and just the right amount of cheese and breadcrumbs for texture. It’s simple yet hearty, making it perfect for family dinners, potlucks, or even as a vegetarian main course. Each bite offers rich flavor and soft, roasted texture with a golden crust.

What is Ina Garten’s Vegetable Casserole?

Ina Garten’s vegetable casserole is a layered bake made with sliced zucchini, tomatoes, onions, and eggplant, topped with seasoned breadcrumbs and Parmesan cheese. It’s baked until tender and slightly crisp on top. The dish is inspired by French tian-style casseroles, where vegetables are arranged vertically and roasted with olive oil and herbs until deeply flavorful.

Other Ina Garten Recipes

• Ina Garten Warm French Lentils
• Ina Garten Tri-Berry Muffins
• Ina Garten Cranberry Orange Scones

Reasons to Try Ina Garten’s Vegetable Casserole

• Packed with fresh vegetables – A great way to eat the rainbow
• Light but filling – Satisfies without being heavy
• Perfect side dish – Pairs well with meats, pastas, or grains
• Simple to assemble – No complex steps or sauces needed
• Healthy and wholesome – Low in carbs, high in fiber
• Make-ahead friendly – Can be prepared ahead and baked when needed
• Crowd-pleaser – Tastes delicious and looks beautiful when served

Ingredients Needed to Make Ina Garten’s Vegetable Casserole

• 1 medium eggplant, thinly sliced
• 2 zucchini, thinly sliced
• 2 yellow squash, thinly sliced
• 4 plum tomatoes, thinly sliced
• 1 yellow onion, thinly sliced
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions to Prepare Ina Garten Vegetable Casserole

Step 1: Preheat the Oven and Prep the Dish

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray.

Step 2: Sauté the Onions and Garlic

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onions and cook for 5–7 minutes until soft. Add garlic and cook for another minute until fragrant. Spread the mixture evenly in the bottom of the baking dish.

Step 3: Arrange the Vegetables

Alternately layer the eggplant, zucchini, yellow squash, and tomatoes vertically (or in a circular pattern) on top of the onion base. Overlap the slices slightly for a beautiful presentation.

Step 4: Season and Drizzle with Olive Oil

Sprinkle salt, pepper, and thyme evenly over the top. Drizzle the remaining olive oil over the vegetables to help them roast and brown.

Step 5: Add Cheese and Breadcrumbs

Combine Parmesan cheese and panko in a small bowl. Sprinkle generously over the vegetables to create a golden, crispy topping.

Step 6: Bake Until Tender and Golden

Cover the dish loosely with foil and bake for 30 minutes. Uncover and bake an additional 20–25 minutes, until the top is golden and the vegetables are fork-tender.

Step 7: Let Rest and Serve

Allow the casserole to sit for 5–10 minutes before serving. Garnish with chopped basil or parsley for extra color and flavor.

What to Serve With Ina Garten’s Vegetable Casserole

• Grilled chicken or fish – A light protein complements the veggies well
• Pasta with olive oil or pesto – A delicious and simple pairing
• Crusty artisan bread – Great for scooping up the flavorful juices
• Lentil salad or chickpeas – Adds protein and texture to the meal
• Quinoa or couscous – Soaks up the savory flavors beautifully
• Creamy polenta – Offers a rich, comforting base under the casserole
• Roasted potatoes – A satisfying combo for a hearty dinner

Expert Tips for Mastering the Recipe

• Slice vegetables evenly – Uniform thickness ensures even cooking
• Use a mandoline for precision – Helps speed up prep and keeps slices neat
• Don’t skip the onions – They form a sweet, flavorful base layer
• Add extra herbs for variety – Try rosemary, oregano, or herbes de Provence
• Use ripe but firm vegetables – Overripe produce can become mushy
• Let it rest before serving – This allows flavors to settle and makes slicing easier
• Make it ahead and reheat – It actually tastes better the next day

Variations of the Recipe

• Add cheese between layers – Try mozzarella or goat cheese for a creamy twist
• Include sweet potatoes or bell peppers – Adds sweetness and variety
• Make it spicy – Add red pepper flakes or sliced jalapeños
• Use marinara sauce at the base – Gives a richer, saucier flavor
• Try vegan cheese alternatives – Keeps the dish dairy-free but flavorful
• Top with crushed nuts – Pine nuts or walnuts add crunch
• Swap panko with gluten-free crumbs – For a gluten-free version

How to Store Leftovers

• Cool completely before storing – Prevents moisture buildup
• Use airtight containers – Keeps it fresh in the fridge for 3–4 days
• Avoid stacking slices – Store flat for better texture when reheating
• Label and date the container – Helps track freshness
• Do not freeze with topping – The breadcrumb crust becomes soggy
• Freeze without the topping – Add fresh breadcrumbs when reheating
• Refrigerate sauce separately (if using) – Keeps consistency intact

How Do I Reheat Ina Garten’s Vegetable Casserole?

• Reheat in the oven at 350°F – Bake uncovered for 15–20 minutes until heated through
• Microwave for single servings – Use medium heat to avoid overcooking
• Add a drizzle of olive oil before reheating – Helps restore moisture and flavor
• Avoid reheating in plastic – Use microwave-safe glass or ceramic containers
• Reheat covered for the first half – Then uncover to crisp the topping
• Let stand before serving – A few minutes after heating improves the texture
• Skip the microwave for large portions – The Oven retains texture better

Nutritional Value (per serving)

• Calories: 190
• Carbohydrates: 17g
• Protein: 6g
• Fat: 12g
• Fiber: 4g
• Sugar: 6g
• Sodium: 320mg

FAQs

Can I make Ina Garten’s vegetable casserole ahead of time?

Yes, you can fully assemble the vegetable casserole a day in advance. Cover and refrigerate it, then bake just before serving for fresh flavor and texture.

How do I keep vegetable casserole from becoming watery?

To prevent a watery casserole, use firm, fresh vegetables and avoid over-salting. Sautéing onions beforehand and roasting uncovered for the last 20 minutes also helps evaporate excess moisture.

Can I freeze vegetable casserole after baking?

It’s best not to freeze the casserole after baking, as the vegetables may become mushy. If needed, freeze it unbaked without the breadcrumb topping and add it fresh before reheating.

What’s the best way to slice vegetables evenly for this casserole?

Using a mandoline slicer is the most effective way to achieve uniform slices, which ensures even cooking and an attractive presentation in the finished dish.

Final Words

This Ina Garten Vegetable Casserole is the kind of dish that brings comfort, nutrition, and color all in one pan.

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