I’ve tested more vegetable casseroles than I can count, but from the moment I made this version, I knew I had found the one. This Healthy Vegetable Casserole is more than just a way to eat your veggies—it’s a vibrant, deeply satisfying dish that has become a weekly staple in my kitchen. It’s easy, clean, and so delicious, you won’t believe it’s made from such humble ingredients. Think zucchini, sweet bell peppers, red onion, garlic, and carrot—all roasted together to create a rich, slightly caramelized flavor that’s somehow better than pizza.
What makes this dish a favorite is not just how good it tastes, but how easy it is to prepare. It’s perfect for busy weeknights or weekend meal prep. It’s one pan, no fuss, and endlessly customizable depending on what you have in your fridge. Whether you serve it as a main dish or a colorful side, it’s a guaranteed crowd-pleaser.
Why I Love This Recipe
- One pan, minimal prep: Just chop, season, and bake—no sautéing or stovetop steps.
- Healthy and satisfying: Naturally low in carbs, packed with fiber and antioxidants.
- Adaptable: Use whatever vegetables or herbs you have on hand.
- Great for meal prep: Reheats beautifully for easy lunches or dinners.
Ingredients
- 2 zucchinis, chopped into bite-sized pieces
- 1 red onion, sliced into thin half rings
- 1 carrot, grated or julienned
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 3 garlic cloves, finely chopped
- Salt, to taste
- Paprika, to taste
- Garlic powder, to taste
Optional Add-ins:
- A pinch of Italian seasoning, dried thyme, rosemary, or chili flakes for added flavor
- A handful of cherry tomatoes or mushrooms if available
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C).
Chop all your vegetables and place them in a large mixing bowl.
2. Season Well
Add the chopped garlic, salt, paprika, and garlic powder to the bowl. If you’re using herbs or chili flakes, add them now too.
Toss everything together until the vegetables are evenly coated. Using your hands is best—it ensures even seasoning.
3. Bake Covered
Transfer the seasoned vegetables to a large baking dish and spread them out into an even layer.
Cover the dish tightly with foil and bake for 25 to 30 minutes. This step steams the vegetables, making them tender.
4. Broil to Finish
Remove the foil and turn your oven to broil. Broil the casserole for 5 to 10 minutes, or until the top is slightly golden and some edges begin to crisp. This adds texture and a roasted depth of flavor.
5. Rest and Serve
Let the casserole rest for 5 minutes before serving. This allows the flavors to settle and makes it easier to portion.
Serving Suggestions
- Enjoy it as a main dish with a side of quinoa, brown rice, or a slice of crusty whole grain bread.
- Pair it with grilled chicken, baked tofu, or a poached egg for added protein.
- Leftovers are great in wraps, sandwiches, or tossed with pasta.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 1 month. Reheat in the oven for best texture.
- Meal prep: This casserole makes a great base for quick lunches—just add protein and go.