Paleo Hearty Vegetable Casserole

Satisfy your cravings for comfort food with this Paleo Hearty Vegetable Casserole—a wholesome, nutrient-packed dish that’s as flavorful as it is nourishing. Perfect for a weeknight dinner or meal prep, this gluten-free, dairy-free casserole is loaded with tender carrots, zucchini, red bell pepper, mushrooms, and cauliflower, all simmered in a luscious blend of coconut milk and canned tomatoes. Fragrant herbs like fresh thyme and rosemary elevate the dish, while a quick bake in the oven yields beautifully caramelized vegetables. With only 20 minutes of prep and a total bake time of 40 minutes, this paleo-friendly casserole is a hearty and healthy crowd-pleaser that’s ideal for cozy family meals or potluck gatherings.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Dice the onion and mince the garlic cloves.

Step 3

Peel and slice the carrots into thin rounds.

Step 4

Slice the zucchini into half-moons and dice the red bell pepper into 1-inch pieces.

Step 5

Quarter the mushrooms and separate the cauliflower into small florets.

Step 6

In a large skillet over medium heat, warm the olive oil.

Step 7

Add the diced onion and minced garlic to the skillet, sautéing for about 3 minutes until the onion becomes translucent.

Step 8

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.

Step 9

Stir in fresh thyme and rosemary, cooking for an additional minute or until fragrant.

Step 10

Pour in the canned tomatoes and coconut milk, stirring to combine. Season with sea salt and black pepper.

Step 11

Bring the mixture to a simmer and cook for an additional 5 minutes to allow flavors to meld.

Step 12

Transfer the vegetable mixture to a greased 9x13-inch casserole dish.

Step 13

Bake in the preheated oven for 25-30 minutes or until the top is slightly golden and the vegetables are tender.

Step 14

Remove from the oven and let it cool for a few minutes before serving.

Nutrition Facts

Serving size	(2286.2g)

Amount per serving	% Daily Value*
Calories	1132.8

Total Fat 51.7g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 9.9g
Cholesterol 8mg	0%
Sodium 7202.1mg	0%
Total Carbohydrate 146.7g	0%
Dietary Fiber 35.1g	0%
Total Sugars 91.4g
Protein 30.5g	0%

Vitamin D 0IU	0%
Calcium 456.7mg	0%
Iron 8.8mg	0%
Potassium 5538.2mg	0%

*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.

Source of Calories

Fat: 39.6%

Protein: 10.4%

Carbs: 50.0%