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Easy Spring Vegetable Casserole with Seasonal Veggies

Spring Vegetable Casserole
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A hearty Spring Vegetable Casserole packed with fresh seasonal vegetables, perfect for a comforting and nutritious meal.

Ingredients

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  • 2 cups fresh asparagus, chopped
  • 1 cup carrots, sliced
  • 1 cup green beans, trimmed
  • 1 cup peas
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup low-fat shredded cheese
  • 1/2 cup breadcrumbs (use gluten-free for gluten-free option)
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the asparagus, carrots, green beans, peas, onion, garlic, and cherry tomatoes with olive oil, salt, pepper, and thyme.
  3. Spread the vegetables evenly in a baking dish.
  4. Sprinkle shredded cheese and breadcrumbs on top.
  5. Bake for 25-30 minutes until vegetables are tender and the top is golden brown.
  6. Let it cool for 5 minutes before serving.

Notes

  • For a keto version, skip the breadcrumbs and use almond flour instead.
  • For a low-calorie option, reduce the cheese and use a light sprinkle.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.recipesloop.com/spring-vegetable-casserole-recipe/