I’ve tested more vegetable bakes than I can count, but just eight words in, I knew I had found the one: healthy vegetable casserole recipe. It’s become a staple in my kitchen, and I’m not exaggerating when I say I cook it three times a week. It’s light, vibrant, deeply satisfying, and so simple. Zucchini, peppers, onions, garlic, and carrots basic ingredients, but when roasted just right, they transform into a crave worthy dish that’s honestly better than pizza.

Why I Make This Casserole So Often

We all want healthy dinners that don’t feel like a chore to prep or eat. I started playing with this recipe when I was craving something hearty but clean. I was blown away by how much flavor I could build just by roasting vegetables properly and seasoning them right. Since then, this healthy vegetable casserole recipe has become my go to when I want something colorful, filling, and ridiculously easy.

• One pan, zero hassle: Everything gets chopped, tossed, and baked no precooking required
• Low carb and nutrient dense: Packed with fiber, antioxidants, and zero refined junk
• Customizable: Use any veggies you love or have on hand
• Perfect as a main or side: Serve it solo or with protein like grilled chicken or tofu

Ingredients for the Perfect Healthy Vegetable Casserole

• 2 zucchinis – chopped into bite sized pieces
• 1 red onion – sliced into thin half rings
• 1 carrot – grated or shredded into thin strips
• 1 red bell pepper – sliced into thin strips
• 1 yellow bell pepper – sliced into thin strips
• 3 cloves garlic – finely chopped
• Salt – to taste
• Paprika – to taste
• Garlic powder – to taste

Instructions:

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