Hearty Vegetable Casserole

2 tablespoons olive oil

3 cloves garlic, minced

2 carrots, sliced

1 large onion, chopped

2 celery stalks, sliced

1 zucchini, sliced

1 yellow squash, sliced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can (14.5 oz) diced tomatoes, drained

1 can (15 oz) chickpeas, drained and rinsed

1 cup vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded mozzarella cheese (optional for a vegan version, use a dairy-free cheese or omit)

1/2 cup breadcrumbs (optional)

Preheat the Oven: Preheat your oven to 375°F (190°C).
Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Vegetables: Add the carrots and celery to the skillet and cook for about 5 minutes. Then, add the zucchini, yellow squash, red bell pepper, and green bell pepper. Cook for another 5-7 minutes until the vegetables are slightly tender.

Combine Ingredients: Stir in the diced tomatoes, chickpeas, vegetable broth, thyme, oregano, smoked paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
Assemble the Casserole: Transfer the vegetable mixture to a large casserole dish. If using, sprinkle the shredded mozzarella cheese over the top, followed by the breadcrumbs for a crispy topping.
Bake: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
Serve: Remove the casserole from the oven and let it cool for a few minutes before serving.

Enjoy!