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Veggie casserole


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  • 1 tablespoon of olive oil
  • 1 medium onion
  • 2 cloves of garlic
  • 1 medium zucchini
  • 1 medium summer (yellow) squash
  • 1 large sweet potato
  • 1 large tomato
  • 1 teaspoon dried tyme
  • 1 teaspoon fresh rosemary (chopped)
  • salt and pepper to taste
  • nutritional yeast



Step 1

Preheat the oven to 400 degrees F
Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (around 5 minutes) then add the garlic until fragrant (about 1-2 minutes).
While the onion and garlic sauté, slice the rest of the vegetables thin. Slice them into the same shape. Use a mandolin, a food processor, or by hand (just try to get them to be as close to the same thickness as possible).
brush the inside of an 8×8 square or round baking dish with olive oil. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with nutritional yeast and bake for another 15-20 minutes or until it is golden brown.

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