Description
A vibrant, seasonal veggie casserole that’s easy to prepare and perfect for fall gatherings.
Ingredients
Scale
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 2 cups chopped kale or spinach
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 2 cups shredded cheese (optional)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped carrots, zucchini, bell peppers, and onions. Sauté for about 5-7 minutes until they start to soften.
- Stir in the chopped kale or spinach and cook until wilted. Add the diced tomatoes, vegetable broth, garlic powder, thyme, salt, and pepper. Mix well.
- Pour the vegetable mixture into a greased casserole dish, sprinkle cheese on top if using, cover with foil, and bake for 25-30 minutes. Then remove the foil and bake for an additional 10 minutes.
- Let it cool for a few minutes before serving.
Notes
Use fresh vegetables for better flavor. This dish can be made ahead and stored in the fridge for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg