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Veggie casserole with garlic bread crust

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main meal
Servings: 4
Author: Becca Heyes


For the tomato sauce:

  • 500 g tomatoes (~ 8 medium tomatoes)
  • Small bunch fresh basil
  • 2 cloves garlic, peeled
  • 1 small onion, peeled
  • Salt
  • Black pepper

For the casserole:

  • 1 tbsp oil
  • 1 medium courgette (zucchini), chopped
  • 1 medium aubergine (eggplant), chopped
  • 1 yellow pepper, chopped
  • ~ 6 medium mushrooms, chopped
  • 400 g tin cannellini beans, drained (240g, or ~1 1/4 cups, when drained)
  • 3 tbsp sliced black olives
  • Salt
  • Black pepper
  • 4 inch wedge of a loaf of bread, torn into 2 inch chunks

For the herbed garlic butter:

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • Small bunch fresh basil
  • 1 tbsp olive oil


  • Add the ingredients for the tomato sauce to a food processor, and process until fairly smooth. Transfer the mixture to a frying pan, and bring to a simmer. Cook for at least 10 minutes, until the sauce has thickened and darkened slightly in colour. Season to taste.
  • Meanwhile, heat the oil in a large frying pan, and add the diced vegetables. Cook for 5-10 minutes over a medium heat, until fairly soft. Add the drained cannellini beans and sliced olives, along with the tomato sauce. Mix to combine, and season to taste.
  • Place the torn chunks of bread in a food processor, and process a few times so that some of the bread forms crumbs, with other pieces remaining chunky.
  • To make the herbed garlic butter, put the butter, minced garlic and chopped basil in a small bowl, and mix well (melt it in the microwave if you find it easier).
  • Heat the oven to 190°C (Gas Mark 5 / 375°F). Transfer the vegetable mixture to a large baking dish, and top with the bread. Dollop the garlic butter on top, and drizzle lightly with olive oil.
  • Bake for around 30 minutes, until the garlic bread crust is crispy and golden brown.