Italian Summer Vegetable Casserole

Step 1

Preheat a grill or grill pan to medium-high. Lightly brush vegetables with 1/4 cup olive oil. Place vegetables on the grill, reduce heat to medium. Cook vegetable until nicely marked and slightly softened, except for eggplant. Cook eggplant until easily pierced with a knife.

Step 2

Preheat oven to 375 degrees. Spray a 13 x 9-inch baking dish with cooking spray.

Step 3

Spread approximately 1/2 cup marinara sauce over the bottom of the prepared baking dish.

Step 4

Place zucchini over the sauce to cover the bottom, then top with 1/2 cup of the marinara and sprinkle with approximately 1/2 cup of the Mozzarella, a sprinkling of Parmesan and some torn basil. Top with red bell pepper.

Step 5

Top with remaining zucchini and yellow squash, 1/2 cup sauce, 1/2 cup Mozzarella, more Parmesan and more torn basil.

Step 6

Top with yellow bell pepper then eggplant.

Step 7

Pour remaining marinara sauce over the casserole. Top with remaining Mozzarella and more Parmesan, leaving approximately 1/4 cup for the topping.

Step 8

Combine remaining 1/4 cup Parmesan, panko, parsley and remaining 2 tablespoons olive oil in a small bowl. Sprinkle over the top of the casserole.

Step 9

Bake for 45 minutes or until bubbling and topping is lightly browned.