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Colorful Vegetable Cassarole

 Hello everyone!  I hope you all had a lovely weekend.   I thought that since Spring is right around the corner, that you would enjoy a colorful Cassarole dish.  My recipe is filled with colorful vegetables, truly very simple to make, mix, toss, and bake.  While I was making this dish, many Spring and Summer visions come to mind, flowers blooming, the beach, the sun, vacation time,  and ahhhh relaxing.  🙂  So, here we gooooooooo!!!!



  • 5 Eggplants
  • 3 Zucchini
  • 3 Garlic Cloves
  • 2 Onions
  • 4 Potatoes
  • 1 Tomato
  • 2 Teaspoons Tomato Paste
  • 1/2 cup Vegetable Oil
  • 3/4 cup Olive Oil
  • 1 Red Bell Pepper
  • Salt and Pepper
  • Paprika optional
  • 1 cup Water


  • Dice the Zucchini, Eggplants, Potatoes, Pepper, Garlic, Onions and Tomato, add all your ingredients into a large bowl and toss around a few times. Then add your mixture into your baking pan and add 1/2 cup Vegetable Oil, 3/4 cup Olive Oil, Salt and Pepper, 1 cup water, Tomato Paste, and if you enjoy Paprika, please go ahead and add this spice into your mixture.


Tip: In a large bowl add water and a teaspoon of salt. Toss in the diced Eggplants and leave in for about 15 minutes. (see photo) This step is necessary because Eggplants tend to bitter, and this is a good way to get rid of the bitterness. Place pan into your oven and bake at 180 degrees for 1 hr. Check your food while it is baking, and toss it around a few times, so that it does not stick to the bottom.


  1. Great recipe! Thanks for sharing!!

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