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Mom's Easy 6 Vegetable Baked Casserole

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This is my Mom'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 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 155 kcal

Ingredients
  

  • 13 z/300g if tomatoes on the vine good quality tomatoes is important
  • diced 1/4 of small white cabbage diced
  • 3-4 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

Serving: 1servingFiber: 7.7gCalories: 155kcalFat: 2.8gProtein: 7.7gCarbohydrates: 15.4g
Keyword casserole, dairyfree, easytomake, glutenfree, healthy, mediterranean, sidedish, soyfree, vegan, vegetables
Tried this recipe?Let us know how it was!