Casserole cookware advice needed

Both my college age kids have turned to the dark side of vegetarianism.  Now, while I traditionally do a stuffed pork loin roast for the larger family T-Day, I do suppose I need to feed them as well, being it's a holiday and all.  So I have been intrigued as of late with the idea of doing a fall veggie ratatouille in my LBGE.  I am really liking the layered approach of having the veggies all lined up, as opposed to the chopped up style, so as to impress Cousin Becky and Drunk Uncle at the feast.

Other than banishing the nearly grown tax-deductions to the kiddy table, what can or should I use to cook and serve this dish with?  Is it as easy as throwing the inexpensive wedding-gifted Corningware white casserole dish into the Egg? Or, do I need to up my game and go with something cast iron or even enameled cast iron?  Will the the smoking wood from doing the pork discolor any of the dishes/casseroles/bakeware beyond using it again?