Vegetable Casserole Recipes

vegetable casserole recipes

Vegetable Casserole Recipes are versatile in that you can serve them warm or at room temperature. These are great to make ahead and then just let them sit out until mealtime.

Coming up with vegetable casseroles suitable for a low carb candida diet (which means also no dairy except for butter, clarified butter, and ghee) is quite a challenge!

Check back now and then, I will add more as I come up with new inspirations.

Vegetable Casserole Recipes
Italian Vegetable Casserole
Serves 4-6

For this baked vegetable casserole, we use a similar recipe as for Tuscan Roasted Vegetables, except we slice all the vegetables into thin slices and arrange them in a casserole dish to bake. The result is a tender juicy casserole that is excellent hot or at room temp.

Ingredients:

¼ cup extra virgin olive oil
4 large garlic cloves – crushed and minced
1 large fennel bulb – cut into very thin slices
1 medium onion - cut into very thin slices
1 medium eggplant – sliced into thin rings
1 large red bell pepper – cut into very thin slices
2 small to medium zucchini or yellow squash– sliced thin
2 large ripe tomatoes – sliced thin
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
good grey sea salt & freshly ground pepper to taste

Preparation:

Preheat the oven to 350. Oil a large shallow casserole dish and set aside. In a large skillet, gently heat the olive oil and add the garlic, onion and fennel. Sautee on low for about 10 minutes, or until onion and fennel are getting translucent and tender. Spread a thin layer of this mixture on the bottom of the casserole dish. Arrange the other vegetables in single layers, each strewn with more of the onion-fennel mixture, and a sprinkle of sea salt & pepper before adding the next layer, saving the tomato for the top. Use all of the onion-fennel mixture before you add the tomatoes. Top the casserole with the tomato layer. Drizzle a bit more olive oil over the tomatoes and sprinkle the dried thyme over them. Bake, uncovered for about 60-90 minutes, or until a sharp knife inserted in the center pokes easily through each layer of the casserole. Remove from the oven, allow casserole to stand at room temperature for 10 or 15 minutes before serving. This can also be served at room temperature.

Vegetable Casserole Recipes
Greek Eggplant Casserole
Serves 4 - 6

I dreamed up this vegetable casserole recipe after we spending a week on the island of Crete, in Greece. It’s excellent with roast chicken, and also with pork or chicken kebabs. Note, this recipe uses a lot of olive oil, but its so good, don’t fear the fat content. You’ll wake up with extra-supple skin the next day from all that gorgeous, healthy oil.

Ingredients:

3 medium eggplants – sliced thin (pick ones that feel firm and light – heavier ones usually have more seeds)
1 medium red bell pepper – diced
1 small onion – diced
2 garlic cloves – crushed and minced
2 medium tomatoes – diced
½ cup extra virgin olive oil – more or less as needed to fry the eggplant
¼ teaspoon cinnamon
thyme sprigs for garnish - optional
good grey sea salt and fresh ground pepper to taste

Preheat oven to 300. In a large skillet heat a thin layer of olive oil. Add a layer of eggplant slices, sprinkle them with a bit of salt and fry each side just until slightly tender. Adding more oil if necessary so they don’t stick. Transfer cooked eggplants to a large dish (and yes, you’ll end up eating a few if you’re like me – yummy!). Continue until all eggplants are sauteed and transferred to the cooling dish. Add a little more oil to the skillet and sautee the garlic, onion and peppers until they are getting tender, just a few minutes on medium heat is fine. Add the tomatoes and cinnamon. Season to taste with a little bit of sea salt & ground pepper.

Oil a medium sized shallow casserole dish. Arrange layers of sauteed eggplant alternating with a little of the pepper-onion-tomato mixture. Make the top layer an artful arrangement of eggplant slices. Press the layers gently to compact them. Lay a few thyme sprigs on top of the casserole for a nice garnish and flavor essence if you like. Bake, uncovered for about 1 hour. Let it cool for at least 10 minutes before serving. This is another of those vegetable casserole recipes that is excellent when served at room temperature.


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