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If you’re searching for a dish that’s both hearty and nutritious, look no further than Cheesy Balsamic Vegetable Casserole. This recipe strikes a perfect balance between comfort food and healthy eating. Bursting with vibrant vegetables, wholesome quinoa, and a rich blend of cheeses, this casserole not only satisfies your taste buds but also delivers a host of nutritional benefits. The addition of balsamic vinegar adds a unique tang that elevates the dish, making it a perfect meal for both weeknight dinners and special occasions.

Cheesy Balsamic Casserole

Looking for a meal that's both comforting and healthy? Try this Cheesy Balsamic Vegetable Casserole! Packed with colorful veggies, protein-rich quinoa, and a delicious blend of cheeses, this dish offers a delightful combination of flavors and textures. The balsamic vinegar adds a tangy twist, making it perfect for any occasion. With its versatility, you can customize it to suit your taste. Enjoy a nutritious meal that satisfies every palate!
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Ingredients
  

2 cups cooked quinoa

1 large eggplant, diced into ½-inch cubes

1 bell pepper (any color), diced

1 medium zucchini, diced into ½-inch cubes

1 cup cherry tomatoes, halved

3 cups fresh spinach, rinsed and chopped

2 cups shredded mozzarella cheese, divided

1 cup ricotta cheese

½ cup balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) so it's ready for baking.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced eggplant, bell pepper, and zucchini. Sauté for approximately 5-7 minutes, stirring often, until the vegetables begin to soften. Incorporate the minced garlic, halved cherry tomatoes, and chopped spinach into the skillet. Cook until the spinach wilts and shrinks down, about 2-3 minutes. Season the mixture with dried oregano, salt, and pepper to taste.

      Combine with Quinoa: In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture. Drizzle the balsamic vinegar over the top, and mix everything thoroughly until well combined.

        Prepare the Cheese Mixture: In a separate bowl, blend the ricotta cheese with a pinch of salt and pepper. Stir in half of the shredded mozzarella cheese until the mixture is smooth and creamy.

          Assemble the Casserole: Grease a 9x13 inch baking dish. Start by spreading half of the quinoa and vegetable mixture evenly across the bottom of the dish. Next, layer the ricotta cheese mixture over the quinoa mixture, spreading it gently. Top with the remaining quinoa and vegetable mixture, and finally, sprinkle the rest of the mozzarella cheese evenly on top.

            Bake to Perfection: Cover the casserole with aluminum foil to keep the moisture in and bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and has reached a lovely golden brown color.

              Garnish and Serve: Once baked, allow the casserole to sit for about 5 minutes for easier serving. Garnish generously with fresh basil leaves before slicing and serving warm.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | serves 6.