Seasonal Vegetable Casserole

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Seasonal Vegetable Casserole

A great way to enjoy seasonal vegetables is to layer in a casserole.  All of the flavors make an amazing dish.  

Enjoy xo



  • 1 large russet potato, peeled and cut in 1/2 inch slices
  • 1 large sweet potato, peeled and cut in 1/2 inch slices
  • 5 carrots, cut the long way (2 long pieces)
  • 2 bell peppers, cut into slices
  • 1 large red onions, cut into 1/4 inch rings
  • 2 large zucchini, cut into 1/4 inch slices
  • 2 large ripe tomatoes, cut into 1/4 inch slices
  • Sea salt
  • Black pepper
  • Garlic powder
  • Dried oregano
  • Red pepper flakes, optional
  • 1/4 cup fresh almond meal (pulse raw almonds in a food processor)
  • 1/4 cup fresh cashew meal (pulse raw cashews in a food processor)
  • Olive oil


  1. Preheat oven to 375 degrees F.  Line the russet and sweet potatoes on a baking sheet.  Drizzle olive oil.  Roast for 15 minutes.  Remove from oven. 

    Reduce oven temperature to 350 degrees. F

  2. Take a 9x9 baking dish and drizzle olive oil.  Make a first layer of the potatoes (you can combine them) Then season with salt and pepper.

  3. Next layer carrots and season with garlic powder and oregano.  Top with peppers then zucchini and tomatoes.  Season tomatoes lightly with salt, pepper, garlic, oregano and a pinch of red pepper flakes.  

  4. Top with final layer with zucchini.

  5. In a small bowl combine almond meal, cashew meal, 1/2 teaspoon salt, 1/2 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon oregano and a pinch of red pepper flakes.

  6. Drizzle the top with olive oil then add a layer of the seasoned nut meals over the top.  Bake for 40 minutes' uncovered until golden brown.  

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