Roasted Vegetable Casserole

This dish strikes the perfect balance between healthy and hearty.

December 2011 | By Myke "Tatung" Sarthou
Roasted Vegetable Casserole
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Date Published

December 2011

With grilled vegetables baked in a lovely cheese sauce, this dish strikes the perfect balance between healthy and hearty. For added crunch, you can also sprinkle breadcrumbs or croutons all over the dish before baking.

Serves Prep Time 15 minutes  Cooking Time 45 minutes

For the cheese sauce
2 tablespoons butter
2 cloves garlic, crushed
2 tablespoons all-purpose flour
1 1/2  cups milk, warmed
1/4 cup grated cheese (combination of Gruyère and Parmesan cheeses)
dash of nutmeg
salt and pepper to taste

4 eggplants, sliced into 1/4-inch-thick rounds
2 pieces zucchini, sliced into 1/4-inchthick rounds
4 tomatoes, sliced into 1/4-inch-thick rounds
3 red bell peppers, roasted, peeled, and cut into strips
2 medium onions, sliced into rings
salt and pepper
olive oil for drizzling
handful of fresh basil leaves, cut into strips, plus extra for garnish

1  Make the cheese sauce: Melt butter in a saucepan. Lightly sauté crushed garlic (do not brown), then add flour and cook for 30 seconds. Stir continuously while slowly pouring warmed milk in a steady flow. Add cheeses and nutmeg. Season with salt and pepper. Set aside.

Preheat oven to 380ºF.

Season vegetables with salt and pepper. Drizzle olive oil and grill lightly on an electric griller or over hot coals. Arrange on a baking dish and top with fresh basil leaves. Pour cheese sauce over and bake in the oven for 25 minutes. Garnish with additional basil leaves.


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