Paleo Hearty Vegetable Casserole
Cozy up with the ultimate Paleo Hearty Vegetable Casserole, a vibrant and nutritious dish that’s perfect for dinner or meal prep. Packed with an array of colorful vegetables like zucchini, cauliflower, and bell peppers, this casserole gets a flavor boost from aromatic fresh thyme and rosemary. A rich, creamy sauce made from canned tomatoes and coconut milk ties everything together, making it both dairy-free and Paleo-friendly. With just 20 minutes of prep time and a straightforward bake in the oven, this wholesome casserole is simple to make and brimming with comforting flavors. Whether you're following a paleo lifestyle or just looking for a healthy, plant-based meal that doesn't skimp on heartiness, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 3 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 200 grams mushrooms
- 500 grams cauliflower florets
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 400 grams canned tomatoes
- 200 milliliters coconut milk
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Dice the onion and mince the garlic cloves.
Peel and slice the carrots into thin rounds.
Slice the zucchini into half-moons and dice the red bell pepper into 1-inch pieces.
Quarter the mushrooms and separate the cauliflower into small florets.
In a large skillet over medium heat, warm the olive oil.
Add the diced onion and minced garlic to the skillet, sautéing for about 3 minutes until the onion becomes translucent.
Add the carrots, zucchini, red bell pepper, mushrooms, and cauliflower to the skillet. Cook for about 8 minutes, stirring occasionally until the vegetables have softened slightly.
Stir in fresh thyme and rosemary, cooking for an additional minute or until fragrant.
Pour in the canned tomatoes and coconut milk, stirring to combine. Season with sea salt and black pepper.
Bring the mixture to a simmer and cook for an additional 5 minutes to allow flavors to meld.
Transfer the vegetable mixture to a greased 9x13-inch casserole dish.
Bake in the preheated oven for 25-30 minutes or until the top is slightly golden and the vegetables are tender.
Remove from the oven and let it cool for a few minutes before serving.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7202 mg | 313% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 91.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 5538 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
