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When it comes to comforting meals that are both satisfying and easy to prepare, the Cheesy Balsamic Vegetable Casserole stands out as a delightful option. This dish is not just a feast for the taste buds; it’s a celebration of vibrant vegetables like eggplant, zucchini, and cherry tomatoes, all harmoniously melded with rich cheeses and the tangy sweetness of balsamic vinegar. Perfect for family dinners, potlucks, or casual gatherings, this casserole is an excellent choice for those seeking a vegetarian meal that doesn’t skimp on flavor.

Cheesy Balsamic Casserole

Discover the comforting goodness of Cheesy Balsamic Vegetable Casserole, a vibrant blend of eggplant, zucchini, and cherry tomatoes, enhanced by rich cheeses and tangy balsamic vinegar. Perfect for family dinners or casual gatherings, this versatile dish can be served as a hearty main or delicious side. Easy to make, it’s an inviting vegetarian option that will satisfy the whole table and encourage healthy eating while celebrating flavor. Try this delightful recipe today!
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Ingredients
  

2 cups cooked pasta (penne or rotini work best)

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 medium eggplant, diced into 1-inch cubes

1 red bell pepper, diced

1 zucchini, diced

1 cup cherry tomatoes, halved

3 cloves garlic, minced

1 cup balsamic vinegar

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your casserole cooks evenly.

    Sauté the Vegetables: In a large skillet, add the olive oil and heat it over medium heat. Once hot, toss in the diced eggplant and sauté for about 5 minutes or until it starts to soften. Next, add the diced red bell pepper, zucchini, minced garlic, and halved cherry tomatoes. Continue to cook for an additional 5-7 minutes, stirring occasionally, until all vegetables are tender and fragrant. Season the mixture with salt, pepper, dried oregano, and dried basil to enhance the flavor.

      Prepare the Balsamic Reduction: In a small saucepan, pour in the balsamic vinegar and bring it to a gentle simmer over medium heat. Let it reduce for about 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set it aside to cool a bit while you combine the other ingredients.

        Combine Ingredients: In a large mixing bowl, combine the cooked pasta with the sautéed vegetable mixture. Add half of both the shredded mozzarella and grated Parmesan cheeses. Drizzle half of the balsamic reduction over the mixture and toss gently until everything is well incorporated.

          Assemble the Casserole: Grease a 9x13-inch casserole dish with cooking spray or a little olive oil. Transfer the pasta and vegetable mixture into the dish, spreading it out evenly. Pour the remaining balsamic reduction over the top, then sprinkle the remaining mozzarella and Parmesan cheeses evenly across the casserole.

            Bake: Cover the casserole with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and bake for an additional 15 minutes or until the cheese is melted, bubbly, and starts to turn golden.

              Garnish and Serve: Once your casserole is baked, remove it from the oven and allow it to sit for about 5 minutes to set. Before serving, garnish the top with fresh basil leaves for a pop of color and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings

                  Presentation Tips: Serve the casserole family-style straight from the dish, or portion it out onto individual plates. A drizzle of extra balsamic reduction and a sprinkle of fresh basil on each serving can elevate the visual appeal. Enjoy!