Roasted Broccoli, Kale & Tomato Vegetable Casserole
A colourful, comforting, low-calorie vegetable casserole that’s packed with broccoli, baby kale, tomatoes, onion, and garlic! This easy baked dish is full of savoury flavour, naturally rich in vegetables, and makes a wonderful light lunch, dinner, or side dish.
The vegetables become tender and slightly caramelised in the oven while the tomatoes release their juices, creating a deliciously flavourful casserole without needing a heavy sauce. It is simple enough for beginners and versatile enough to customise with your favourite vegetables, herbs, or a little cheese.
Important: Eating one specific casserole does not guarantee rapid weight loss or “belly-fat loss.” Weight changes depend on overall calorie intake, activity, nutrition, and individual factors. This recipe can fit into a lower-calorie eating pattern because it is primarily made from vegetables.
Ingredients
For the Vegetable Casserole
1 large head broccoli, cut into florets
1 large handful baby kale
1 small onion, diced
7 small cloves garlic, minced
12 small cherry or grape tomatoes, halved
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon red pepper flakes, optional
2 tablespoons fresh parsley, chopped
Optional Additions
For extra flavour or protein, you can add the following:
½ cup shredded mozzarella
¼ cup grated Parmesan
½ cup crumbled feta
1 cup cooked chickpeas
1 cup cooked white beans
1 cup cooked shredded chicken
½ cup sliced mushrooms
1 small zucchini, chopped
½ red bell pepper, sliced
1 tablespoon lemon juice
Instructions
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