One-Pot Baked Root Vegetable Casserole

Ingredients

1 small butternut squash, peeled, seeded, and diced (or equivalent amount of pumpkin)

2 medium carrots, peeled and sliced

1 large sweet potato, peeled and diced

1 red capsicum, diced

1 zucchini, diced

1 onion, chopped

3 cloves garlic, minced

1 can diced tomatoes, with juice

1 can chickpeas, drained and rinsed

2 C vegetable broth

1 tsp dried basil

1 tsp dried oregano

½ tsp smoked paprika

Salt and pepper, to taste

2 Tbsp olive oil

Topping: ½ cup grated Parmesan cheese or nutritional yeast (for a vegan option)

Method

1. Preheat Oven: Preheat your oven to 190°C

2. Sauté Vegetables: In a large casserole dish that is safe for both stovetop and oven use, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent. Then, add the butternut squash (or pumpkin), carrots, sweet potato, red capsicum, and zucchini. Cook, stirring occasionally, for about 5 minutes.

3. Add Liquids and Seasonings: Pour in the diced tomatoes and vegetable broth. Stir in the chickpeas, basil, oregano, smoked paprika, salt, and pepper. Bring the mixture to a simmer.

4. Bake: Cover the casserole dish with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 35-40 minutes, or until the vegetables are tender.

5. Add Cheese (Optional): Remove the cover and sprinkle the top with Parmesan cheese or nutritional yeast. Return to the oven, uncovered, for an additional 10 minutes or until the top is golden and bubbly.

6. Serve: Remove from the oven and let it cool slightly before serving.

Serving Suggestions

Perfect for a cosy meal and the use of a casserole dish makes it convenient for both cooking and serving. Below are some condiment suggestions that will enhance this dish. Enjoy your flavourful and hearty winter vegetable casserole!

1. Greek yogurt or sour cream

2. Chili sauce or hot sauce

3. Pesto

4. Chutney

5. Freshly chopped herbs

6. Balsamic reduction