Mum’s Easy 6 Vegetable Baked Casserole

Mum's Easy 6 Vegetable Baked Casserole

This is my Mum’s Easy 6 Vegetable Baked Casserole! It’s packed full of fresh and nutritious vegetables, which are slowly baked to perfection.

This dish reminds me a lot of my childhood. I believe this was one of the very first dishes my mum showed me how to cook.
I remember the process of having to chop all this cabbage-like it was yesterday. It was the best time I ever spent with my mum – in the kitchen. This was the time – for us. There was nothing else, but us and that cabbage.

I remember we used to cook the cabbage and veggies on the stove first until it softens, then we would slow cook it in the oven…I remember we always used to cook that dish in the winter, when it was so cold, but the kitchen so warm. The steam coming off that pot full of veggies…Oh and the smell!

This dish really brings me back to some of the few good memories of my childhood.
I am sharing this recipe with you today, and I hope you enjoy it as much as I do. This recipe has always had a special place in my heart.

Mum's Easy 6 Vegetable Baked Casserole

Do let me know how you found Mum’s Easy 6 Vegetable Baked Casserole if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

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Mum's Easy 6 Vegetable Baked Casserole

elena
This is my Mum's Easy 6 Vegetable Baked Casserole! It's packed full of fresh and nutritious vegetables, which are slowly baked to perfection.
This dish reminds me a lot of my chil
Prep Time 10 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 50 mins
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 123 kcal

Ingredients
  

  • 13 z/300g if tomatoes on the vine good quality tomatoes is important
  • diced 1/4 of small white cabbage diced
  • 2 handfuls of peas frozen or fresh
  • 1/2 red pepper sliced
  • 1/2 white onion sliced
  • 2 big cloves of garlic minced
  • 1 rib of celery sliced
  • 1 small carrot - thinly sliced
  • 1 teaspoon of tomato paste
  • 1 tablespoon of mixed dried herbs
  • 1/4 teaspoon of smoked paprika
  • 1 tablespoon of olive oil
  • 1 1/4 teaspoons of salt
  • Black pepper

Instructions
 

  • Lay all the vegetables into a baking tray or ideally a casserole. Drizzle the oil and add the spices and salt. Fill with water just enough to cover and mix. Preheat the oven to 350f/180c.
  • Put the baking tray with the veggies in the oven and bake for about 1 hour and 40 minutes or until the water has evaporated. Make sure you check it and stir it a few times.
  • Serve hot or cold, as a side dish.

Notes

Once cooled, store in an airtight container in the fridge for up to 4 days.
Use any vegetables you like/have. I have tried making it with broccoli, even potatoes in there. All work beautifully.
The most important thing though is the quality of tomatoes! Canned tomatoes just won't cut it!

Nutrition

Calories: 123kcal
Keyword casserole, dairyfree, easytomake, glutenfree, healthy, mediterranean, sidedish, soyfree, vegan, vegetables
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