Yugoslav Vineyard Vegetables
A hearty Yugoslav vegetable casserole featuring tender potatoes, eggplant, zucchini, and tomatoes, seasoned with herbs and spices, topped with cheese for a flavorful, comforting meal.
Ingredients
- 2 cups cubed potatoes ⓘ
- 1 1/2 quarts cubed eggplant ⓘ
- 2 cups sliced green pepper ⓘ
- 2 cups chopped Bermuda onion ⓘ
- 2 cups diced carrots ⓘ
- 2 tablespoons chopped parsley ⓘ
- 10 ounces green peas, thawed ⓘ
- 1/3 cup plus 3 tablespoons olive oil ⓘ
- 1 tablespoon salt ⓘ
- 1/2 to 3/4 teaspoon Tabasco ⓘ
- 1/2 to 3/4 teaspoon black pepper ⓘ
- 1 1/2 quarts sliced tomatoes ⓘ
- 2/3 tablespoon wine or cider vinegar ⓘ
- 1/2 cup water ⓘ
- 1 cup coarsely grated Jack or Muenster cheese
- 1 cup uncooked rice ⓘ
- 2 cups cubed zucchini ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Lightly oil a large shallow (3-quart) casserole dish.
- In a large bowl, combine potatoes, eggplant, green pepper, zucchini, onion, carrots, parsley, and peas.
- Season the mixture with 1/3 cup olive oil, salt, Tabasco, and black pepper. Toss well to coat.
- Place half of the sliced tomatoes in the bottom of the prepared casserole.
- Cover with half of the mixed vegetables.
- Sprinkle rice evenly over the vegetables.
- Add the remaining vegetables on top.
- Cover with the remaining sliced tomatoes.
- Pour 3 tablespoons olive oil, vinegar, and water over the casserole.
- Cover the dish and bake for 1 hour and 45 minutes to 2 hours, until vegetables are tender.
- Remove the cover and top with grated cheese.
- Place under the broiler for 2 minutes until the cheese is lightly browned.
Tips & Substitutions
For a heartier dish, consider adding cubed zucchini or bell peppers to the vegetable mix. If you prefer a bit of heat, increase the Tabasco sauce to your taste. You can also use a different cheese, like feta, for a tangy twist. Make sure to layer the tomatoes evenly to keep the moisture locked in, ensuring the vegetables cook nicely and the flavors meld well.
Serving Suggestions
This dish is perfect as a main course or a side dish alongside grilled meats or Mediterranean recipes. Serve it with a fresh green salad or some crusty bread to soak up the delicious juices. For a complete meal, pair it with Saganaki(Flaming Greek Cheese) or a light yogurt sauce for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven helps retain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Yugoslav Vineyard Vegetables contains roughly 1131 calories, with 28g protein, 179g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (136% of the Daily Value), vitamin C (119% of the Daily Value), and iron (87% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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 dish ahead of time?
Yes, you can prepare the casserole ahead of time. Assemble it up to the baking stage, cover, and refrigerate for up to a day. When ready to cook, simply add an extra 15-30 minutes to the baking time since it will be cold from the fridge.
What can I substitute for the rice?
If you're looking for a gluten-free option, consider using quinoa or cauliflower rice instead of traditional rice. Both will absorb the flavors of the dish and add a nice texture. Just adjust the cooking time accordingly, as quinoa cooks faster than rice.
Is it possible to freeze this casserole?
Yes, you can freeze the assembled but unbaked casserole for up to 3 months. Thaw it in the refrigerator overnight before baking it. Be aware that the texture of the vegetables may change slightly after freezing, but it will still be delicious once baked.
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).