Herb Harvest Vegetable Casserole
A hearty vegetable casserole layered with potatoes, peppers, zucchini, and tomatoes, flavored with herbs and cheese. Perfect for family dinners and vegetable lovers.
Ingredients
- 4 new potatoes, sliced in 1/4-inch rounds ⓘ
- 1/4 cup butter ⓘ
- 1 tablespoon dried sage ⓘ
- 1 tablespoon dried tarragon
- 3 red bell peppers, seeded and sliced ⓘ
- 1 onion, thinly sliced ⓘ
- 1/2 cup uncooked long grain rice ⓘ
- 3 medium zucchinis, thinly sliced ⓘ
- 4 medium tomatoes, sliced ⓘ
- 1 cup shredded Swiss cheese ⓘ
Instructions
- Grease a 2 1/2-quart casserole dish and arrange half of the potato slices in overlapping rows.
- Dot with half of the butter and sprinkle with half of the sage, tarragon, peppers, onion, rice, and zucchini.
- Repeat layering with remaining ingredients: dot with remaining butter and layer the rest of the potatoes, peppers, onion, rice, and zucchini.
- Cover and bake at 350°F for 1 1/2 hours or until potatoes are tender.
- Remove cover and top with sliced tomatoes and shredded Swiss cheese.
- Bake uncovered for an additional 10 minutes or until tomatoes are warm and cheese has melted.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For enhanced flavor, consider adding fresh herbs like basil or parsley along with the dried sage and tarragon. If you want a heartier version, you can substitute the long grain rice with quinoa or a wild rice blend. Additionally, feel free to mix in other seasonal vegetables such as eggplant or carrots to vary the dish. It pairs beautifully with Golden Skillet Cornbread.
Serving Suggestions
This casserole is delicious on its own but can be served alongside a crisp green salad or some crusty bread for a complete meal. For an extra layer of flavor, drizzle with balsamic glaze before serving. It also makes a great side dish for grilled meats or can be enjoyed as a vegetarian main. Browse more vegetarian recipes for additional inspiration.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F for about 20 minutes or until warmed through. Alternatively, you can microwave individual portions for a quick meal, ensuring they're heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Herb Harvest Vegetable Casserole contains roughly 2094 calories, with 32g protein, 176g carbohydrates, and 146g fat. It is an excellent source of iron (152% of the Daily Value), potassium (94% of the Daily Value), and vitamin C (88% of the Daily Value). It also contributes 15g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking stage, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When ready to bake, simply remove it from the fridge while preheating the oven and then bake according to the instructions, adding a few extra minutes if needed.
What can I use instead of Swiss cheese?
If you don’t have Swiss cheese, you can substitute it with Gruyère for a similar flavor, or use mozzarella for a milder taste. Cheddar cheese can also work well, adding a richer flavor. Just make sure to shred the cheese for easier melting.
Can I freeze the Herb Harvest Vegetable Casserole?
Yes, you can freeze this casserole after baking. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then reheat in the oven at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).