Casseroles Recipes Sides

Parmesan Veggie Roast

Parmesan Veggie Roast

I have been trying to focus on getting healthier and shedding a few pounds, which means more healthy recipes. You can search the web for hours, looking for healthy recipes. The problem is that they all claim to be delicious (not always true), and they all claim to be healthy (also not always true). I decided to take matters into my own hands and make something where I would know every single ingredient going into that dish would be fresh and as close to natural as possible.

I remember making a very tasty Ratatouille dish a few years ago, and decided to make something new, taking my inspiration from Ratatouille. It was the end of the day and I didn’t have many points/calories left to use, so I needed a low point dish that would satisfy. I concocted this Parmesan Veggie Roast, and let me tell ya’ – I could have eaten the entire pan because it was so good! I even got my kids to eat some! This Parmesan Veggie Roast would make for a great meal by itself, for a nice vegetarian meal. Or serve it as a side dish along with some chicken. You can add any veggies you’d like. Next time I’d like to try it with mushrooms!

To get started, drizzle a little olive oil in the bottom of a frying pan. You just need about a teaspoon of oil. Saute 1/2 to 1 whole onion, sliced. Red onions have more nutrients and add more color, so that is what I used.

When onions are soft and carmelized, spread them in the bottom of a casserole dish. Top with 2 large tomatoes, 1 potato and 2 medium zucchinis, all sliced. Layer, alternating veggies throughout the entire dish. Season with salt and pepper and sprinkle 1/4 cup freshly grated parmesan cheese on top. Bake at 375° for 45-55 minutes.

Something to be aware of if you are trying to eat clean, when you purchase already grated cheeses, they add ingredients to preserve it. It is best to purchase a block of cheese and grate yourself.

5.0 from 2 reviews
Parmesan Veggie Roast
Recipe type: Side Dish or Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • ½-1 red onion, sliced
  • 2 large tomatoes
  • 2 medium zucchini
  • 1 large potato
  • 1 tsp olive oil
  • ¼ cup freshly grated parmesan cheese
  • salt and pepper, to taste
  1. Preheat oven to 375°.
  2. Drizzle olive oil in the bottom of a frying pan. Saute onion until soft and carmelized.
  3. Spread cooked onions in the bottom of a casserole dish. Top with remaining veggies and layer, alternating vegetables throughout the entire dish.
  4. Season with salt and pepper and sprinkle freshly grated parmesan cheese on top. Bake at for 45-55 minutes.



About the author

Emily Buys


  • That looks super-tasty! We make something similar that’s sort of a cross between ratatouille and your parmesan bake.

  • This looks super yummy. My mom is a vegetarian and would LOVE this. I am going to share it with her. Have you ever had Brussel sprouts baked in the oven with Italian salad dressing?????? OMG to die for!!

  • Will be writing this in my recipe journal and cooking this tomorrow night! ty for this idea!

  • I am always looking for healthy recipes using our garden delights. I am super excited to try this recipe this summer and add it to our favorites to look forward to.

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