Vegetable Medley Casserole Recipe

Name: Vegetable Medley Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water, as needed; 2 carrots, trimmed and sliced; 2 potatoes, peeled and cubed; 2 cups cauliflower florets; 1/2 lb green beans, trimmed,cut into 1 inch pieces; 2 onions, finely chopped; 2 cloves garlic; 1 teaspoon dried thyme leaves; salt and pepper; 1 zucchini, trimmed and sliced; 1 green bell pepper, trimmed,seeded and chopped; 2 tablespoons vegetable oil; 4 tomatoes, chopped

Servings: persons

water, as needed
2 carrots, trimmed and sliced
2 potatoes, peeled and cubed
2 cups cauliflower florets
1/2 lb green beans, trimmed,cut into 1 inch pieces
2 onions, finely chopped
2 cloves garlic
1 teaspoon dried thyme leaves
salt and pepper
1 zucchini, trimmed and sliced
1 green bell pepper, trimmed,seeded and chopped
2 tablespoons vegetable oil
4 tomatoes, chopped

1
Preheat your oven to 350F degrees.
2
Fill a large saucepan with one to two inches of water, and add your potatoes, carrots, cauliflowerets, and green beans; Bring to a boil over high heat, reduce to simmer, cover and cook for approximately 10 minutes.
3
Remove from heat and drain in colander.
4
If you wish to save the juices for another use, make sure to drain the veggies over a dish to catch the juices.
5
Thats what I do!
6
Heat oil in large skillet over medium high heat and add your onions and garlic.
7
Stir and saute them until they are soft, approximately 3-5 minutes.
8
Add your tomatoes, salt and pepper, and thyme, and stir, reduce heat to simmer, and cover and cook for 5 minutes to allow flavors to develop.
9
Remove from heat and keep covered; set aside.
10
Spread potato mixture over bottom of greased medium casserole or baking pan, add salt and pepper to taste, and then sread half of your tomato mixture over the potato layer.
11
Continue by layering your zucchini slices and chopped green pepper on top of the tomato mixture, and then pour the remaining tomato mixture on top of the zucchini-green pepper layer.
12
Bake in oven, covered, for approximately 50 to 60 minutes until all of your veggies are tender.
13
ENJOY!

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: water, as needed, 2 carrots, trimmed and sliced, 2 potatoes, peeled and cubed, 2 cups cauliflower florets, and more.

Yes, Vegetable Medley Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Medley Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions