Who is ready for these Mediterranean Vegetarian Mini Casseroles? September has arrived, which means it’s back to school season for all you kiddos in school. We teamed up with Abbey from Abbey’s Kitchen, to bring you some back to school recipes this week! For those of you not familiar with Abbey, you can learn more about her in this Dietitian Spotlight post we did on her a few months back. She’s a dietitian based out of Toronto, and she has tons of great recipe, video, and nutrition content. She whipped up this delicious Vegetarian Pizza Quinoa Casserole, and we did these glorious Mediterranean Vegetarian Mini Casseroles (I was literally drooling as I was taking photos)
Mediterranean foods are often touted for their health benefits, and for good reason. Mediterranean dishes are usually packed with vegetables, fruits, whole grains, and healthy fats. There’s been lots of research linking Mediterranean diets with a lower risk for conditions like type 2 diabetes, hypertension, and heart disease. We are huge fans of Mediterranean foods, and so decided to whip up these savory Mediterranean Vegetarian Mini Casseroles. Casseroles are one of the most perfect back to school meals because they yield several portions, which means less cooking and more studying for you. These are personal sized, which makes them an easy grab and re-heat dinner option. You also have the option of having these with or without the cheese, for all you vegans out there.
Let’s get started ya’ll. Preheat the oven to 425F. Heat the olive oil, and add the garlic, onion, and paprika. Sauté over medium heat for a couple minutes. Next add the tomatoes and eggplant. Mix together, and allow to cook for 5 minutes with the lid on. Then add the chickpeas, olives, tomato sauce, and water, and cook with the lid on for 10 minutes. Once done, add the stew into 4 small ~1-cup ramekins. If you don’t have ramekins, you can also pour into a baking dish, and portion them individually after. Optional: Top each ramekin with gorgonzola or feta cheese. Place the ramekins on a baking sheet. Bake for 10 minutes or until the cheese is golden brown. Remove from the oven, and top with za’atar and fresh parsley. Enjoy with pita, quinoa, or brown rice!
Hope you give these a try! And all you back-to-schoolers, have an amazing semester! xo
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 medium onion, chopped
- 1 teaspoon ground paprika
- 1 1/2 cups tomatoes, chopped
- 3 cups eggplant, cubed into 1" chunks
- 1 1/2 cups chickpeas, cooked
- 8 black olives, pitted & sliced
- 1 cup tomato sauce
- 1/2 cup water
- 2 tablespoons gorgonzola or feta cheese
- Za'atar, to taste
- Fresh parsley, chopped
- Preheat the oven to 425F
- Heat the olive oil, and add the garlic, onion, and paprika. Sauté over medium heat for a couple minutes
- Next add the tomatoes and eggplant. Mix together, and allow to cook for 5 minutes with the lid on
- Then add the chickpeas, olives, tomato sauce, and water, and cook with the lid on for 10 minutes
- Once done, add the stew into 4 small ~1-cup ramekins. If you don't have ramekins, you can also pour into a baking dish, and portion them individually after
- Optional: Top each ramekin with cheese
- Place the ramekins on a baking sheet
- Bake for 10 minutes or until cheese is golden brown
- Remove from the oven, and top with za'atar and parsley. Enjoy with pita, quinoa or brown rice!
Jason
November 20, 2017 at 8:02 pm (1 year ago)Mediterranean food is my absolute favorite. Just a need a few ramekins to serve these in.
Melissa
April 2, 2018 at 2:49 pm (1 year ago)Wonder if you had in mind sweet or hot paprika, I know I COULD use either!
Wendy
April 2, 2018 at 5:42 pm (1 year ago)sweet or smoked works! I love smoked