Name: Grilled Vegetable Casserole
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 15 servings
Cuisine: Italian
Ingredients: 1 1/2 lbs Wegmans Organic Yellow Potatoes, cut in 1/4-inch slices (about 4 cups); 6 Tbsp Wegmans Basting Oil, divided; Salt and pepper to taste; 2 (about 1/2 lb each) organic zucchini, cut in 1/4-inch diagonal slices (about 4 cups); 1 (about 1 lb) eggplant, ends trimmed, cut in half lengthwise, then cut in 1/4-inch slices (about 4 cups); 2 (about 1/4 lb each) Wegmans Organic Tomatoes on-the-Vine, cored, cut in half crosswise, seeded, cut in 1/2-inch slices; 2 cups Wegmans Smooth Marinara Sauce; 4 oz (1 cup) Wegmans Medium Manchego Cheese Aged 6 Months (Cheese Shop), shredded, divided

Grilled Vegetable Casserole

5 (2)

Enjoy our grilled veggie bake: bursting with fresh tomatoes, zesty marinara, and flavorful Manchego cheese—a customer all-time fave!

150 calories/servingServing Size is 4 oz; about 1/2 cup

See Nutrition Information

Serving Size is 4 oz; about 1/2 cup

Prep Time

25 mins

Cook Time

1 hour5 mins

Total Time

1 hour30 mins

Servings15

Ingredients

Servings: 15

1 1/2 lbs Wegmans Organic Yellow Potatoes, cut in 1/4-inch slices (about 4 cups)
6 Tbsp Wegmans Basting Oil, divided
Salt and pepper to taste
2 (about 1/2 lb each) organic zucchini, cut in 1/4-inch diagonal slices (about 4 cups)
1 (about 1 lb) eggplant, ends trimmed, cut in half lengthwise, then cut in 1/4-inch slices (about 4 cups)
2 (about 1/4 lb each) Wegmans Organic Tomatoes on-the-Vine, cored, cut in half crosswise, seeded, cut in 1/2-inch slices
2 cups Wegmans Smooth Marinara Sauce
4 oz (1 cup) Wegmans Medium Manchego Cheese Aged 6 Months (Cheese Shop), shredded, divided

Ingredients

Servings: 15

Servings15

Price per serving

Directions

Step 1
Preheat grill on MED-HIGH 10 min; cover grill grates with nonstick grill foil. Preheat oven to 350 degrees.
Step 2
Toss potatoes with 2 Tbsp basting oil in large bowl; season with salt and pepper.
Step 3
Toss zucchini and eggplant with 3 Tbsp basting oil in separate large bowl; season with salt and pepper.
Step 4
Add potatoes to in single layer; close grill lid. Grill 4-5 min on each side until golden brown.
Step 5
Add zucchini and eggplant to grill; close grill lid. Grill 4-5 min on each side until lightly browned.
Step 6
Grease bottom of 9x13x2-inch pan with remaining 1 Tbsp basting oil. Layer pan: 1/2 the potatoes, 1 cup marinara sauce, 2 Tbsp cheese, 1/2 the eggplant-zucchini mixture, tomato slices, remaining 1/2 of potatoes, 1 cup sauce. Sprinkle with 4 Tbsp cheese and top with remaining 1/2 eggplant-zucchini mixture.
Step 7
Bake 40 min; remove from oven. Sprinkle with remaining cheese. Bake 10 min. Remove from oven; let rest 5 min.

Chef Tip

Can be made ahead and reheated.

Note: When servings & ingredients are modified, nutrition & directions may vary.

Nutritional Information

Nutrition information per serving. 1 serving is 4 oz; about 1/2 cup

150Calories

Amount

% Daily Value

Amount

% Daily Value

Total Fat

11.5%

Saturated Fat

12.5%

Trans Fat

0.0%

Cholesterol

5mg

0.0%

Sodium

230mg

10.0%

Total Carbohydrate

15g

5.5%

Dietary Fiber

10.7%

Total Sugars

14.3%

Incl. Added Sugars

0.0%

Protein

8.0%

Vitamin D

0mcg

0.0%

Calcium

91mg

6.9%

Iron

1mg

0.0%

Potassium

533mg

11.3%

Note: Current daily values are based on a standard 2,000 calorie diet.

Reviews

* indicates a required field

Grilled Vegetable Casserole

Ingredients

Ingredients

Directions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Chef Tip

Reviews

Enter Star Rating*