Mediterranean Vegetable and Bean Casserole

This Mediterranean Vegetable and Bean Casserole is a celebration of the sun-drenched flavors that define the heart-healthy Mediterranean diet. Layers of tender seasonal vegetables—zucchini, eggplant, and bell peppers—mingle with protein-rich white beans in a fragrant tomato sauce infused with garlic, herbs, and extra virgin olive oil. The dish embodies the essence of rustic Mediterranean cooking, where simple, wholesome ingredients are transformed into something truly extraordinary. Inspired by traditional casseroles found throughout Greece, Southern Italy, and the coastal regions of Spain, this one-dish wonder brings together the best of Mediterranean produce. The vegetables soften and caramelize slightly as they bake, releasing their natural sweetness and creating a harmonious blend with the robust tomato sauce. Creamy cannellini beans add substance and plant-based protein, making this a satisfying main course that doesn't rely on meat. What makes this casserole truly special is its versatility and the way it actually improves with time. The flavors deepen and meld beautifully, making it perfect for meal prep or entertaining. A golden breadcrumb topping, enriched with Parmesan cheese and fresh herbs, adds a delightful textural contrast to the tender vegetables beneath. Serve it alongside crusty whole-grain bread and a simple green salad for a complete Mediterranean feast that nourishes both body and soul.

Ingredients

• 1 mediumeggplant, cut into 1/2-inch cubes
• 2 mediumzucchini, cut into 1/2-inch half-moons
• 1 largered bell pepper, diced
• 1 largeyellow bell pepper, diced
• 1 largered onion, diced
• 4 clovesgarlic, minced
• 1/4 cupextra virgin olive oil, divided
• 28 ozcanned crushed tomatoes
• 2 cans (15 oz each)cannellini beans, drained and rinsed
• 2 tspdried oregano
• 1 tspdried basil
• 2 tspfresh thyme, chopped, or 1 tsp dried
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1/4 tspred pepper flakes optional
• 1/2 cupwhole wheat breadcrumbs
• 1/4 cupParmesan cheese, grated
• 3 tbspfresh parsley, chopped, divided
• 1 tsplemon zest

Method

1. Preheat the oven to 375°F (190°C). 0:04
2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. 0:05
3. Add the diced eggplant and cook, stirring occasionally, for 5 minutes until it begins to soften. 0:05
4. Add the zucchini, bell peppers, and red onion to the skillet. Cook for another 6-7 minutes, stirring occasionally, until the vegetables are tender but not mushy. 0:05
5. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. 0:04
6. Pour in the crushed tomatoes and add the oregano, basil, thyme, salt, black pepper, and red pepper flakes if using. Stir well to combine. 0:05
7. Add the drained cannellini beans and 2 tablespoons of chopped parsley. Stir everything together and let simmer for 3-4 minutes. 0:05
8. Transfer the vegetable and bean mixture to a 9x13-inch baking dish, spreading it evenly. 0:04
9. In a small bowl, combine the breadcrumbs, Parmesan cheese, remaining 1 tablespoon of parsley, lemon zest, and remaining 2 tablespoons of olive oil. Mix until the breadcrumbs are evenly coated. 0:05
10. Sprinkle the breadcrumb mixture evenly over the top of the casserole. 0:04
11. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the casserole is bubbling around the edges. 0:05
12. Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh herbs if desired. 0:04