This Mediterranean vegetable casserole is not only packed full of flavour but with loads of healthy veggies, this fantastic vegan family dish is also extremely filling and satisfying!
This one pot Mediterranean vegetable casserole is sure to remind you of sunny days sitting on sunny beaches without a care in the world!
Thoughts of seeing all of those delicious fresh veggies and walking around the bustling markets also spring to mind.
But if you can't get a huge variety of fresh vegetables here.
What can you do to make what you've got taste different and not the same old same old?
Well, sometimes all you need to do is take your favourite vegetable casserole combo and re-invigorate it by infusing it with some new flavours.
This is precisely what I did here in this delicious healthy vegetable casserole.
First by using a traditional selection of vegetables and red lentils.
Secondly by adding some smoked paprika, cumin, thyme and other mixed herbs.
And the result is an amazing one pot vegetarian Mediterranean casserole!
Vegan January And This Mediterranean Vegetable Casserole
As I explained in the cream of celery soup recipe my other half and I are doing a vegan diet for January,
Lynne and I are also big advocators of the Mediterranean diet.
I’m enjoying taking my favourite Mediterranean casserole recipes, removing the meat content and experimenting with different spices to create different flavours.
Like with this Mediterranean vegetable casserole.
I’ve used my favourite selection of vegetables here.
But what I love about this Mediterranean stew is that it's extremely adaptable.
This vegetable casserole recipe is a great one pot recipe for you to use up as many different leftover vegetables that you might have available.
This healthy vegetarian casserole can easily feed a crowd, which makes it great for entertaining as well as a family meal.
I've used my choice of herbs. But why not use your own and make your own herb combination? Oregano would go well here too for example.
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More Delicious Vegetable Recipes You Might Enjoy!
- Couscous ratatouille is a delicious vegan medley of vegetables combined with giant couscous, making a perfectly filling quick healthy meal. It’s ideal as a family dinner and easily freezable too!
- Roast summer vegetables are bountiful in vibrant summer vegetable colours and flavours. Perfect as a way to use up those left over veggies and suitable as a main dish or as a side.
- Mediterranean vegetable soup is just 100 calories per serving. Full of flavour and extremely filling this soup is a great aid to weight loss and will help you get right back in shape again!
Your family will love this one pot vegetarian casserole recipe. Served with couscous it makes a delicious healthy and satisfying weeknight meal!
Enjoy the short video I made to show you how to make this delicious Mediterranean vegetable casserole!
Mediterranean Vegetable Casserole Recipe
This Mediterranean vegetable casserole could also be used as a compliment dish for other meals, to make it go even further.
For example as a filler for baked sweet potatoes, or perhaps with fish or steak?
You could also serve this with a portion of pasta or some crusty bread. Rice or couscous are great too.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Mediterranean Vegetable Casserole Recipe
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- 1 tablespoon olive oil
- 1 onion diced
- 1 red pepper chopped
- 1 yellow pepper chopped
- 2 medium sized celery sticks sliced
- 3 medium sized carrots sliced
- 3 cloves garlic crushed
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 350 ml vegetable stock
- 1 teaspoon dried thyme
- 400 g can chopped tomatoes
- 2 small courgettes sliced then cut into quarters
- 250 g red split lentils
- Salt and freshly ground pepper
- ½ teaspoon mixed herbs
- Heat the oil in a large casserole pot, add the onion and soften for 4 – 5 minutes.
- Add the peppers, celery, carrots, garlic, paprika and cumin, stir well and cook for a further 2 minutes.
- Add the stock, dried thyme, tomatoes and courgettes, bring the whole mixture to the boil, turn down to a simmer and cook for a further 5 minutes.
- Stir in the lentils and allow to cook for a further 25 – 30 minutes until all the vegetables are softened.
- Season to taste and stir in the mixed herbs, allow to rest for a couple of minutes before serving.
Amanda @ .running with spoons.
This sounds so lovely, Neil! And I can imagine it rocking the socks off stuffed baked potatoes. Gah. Is it dinner time yet?!?! No... it's 3:48am 😆 <-- couldn't sleep.
And it totally feels like the holidays never happened. Or that they happened forever ago. Sad to think the we still have another year before we can celebrate again!
3.48am? That's just 12 minutes from my usual getting up time!
I'd just get up, if I was you, and make some more of those delicious 2 minutes brownies. 🙂
Yeah, I've had this casserole with baked potatoes and it is sooo filling, you would love it.
I agree, it's such a long time to go again until next holidays isn't it? Sigh.
Rebecca @ Strength and Sunshine
Mmmm yum! This will satisfy any meat eater in a perfect plant-based way!
I'm so not back (or ready to be) in a routine again yet! I still have about 10 days left of winter break! Wooo!
I remember there was a time I would barely touch dishes like this, in favour of meat ones. That situation is completely reversed now. 🙂
Jealous is not the word Rebecca! 10 days left of your break still? That's so not fair! Still I suppose I should be grateful for those days over Christmas I was allowed off, seeing as we just had that amazing African Adventure in December.
Yum!!! My mothet-in-law made something similar last week and it was addicting. Mediterranean eating is so delicious, I agree! And colourful! Hope your week is going well! 🙂
Oh, I'd love to know what it was exactly that your mother-in-law made last week Erin. I'm so nosey. 😆
Yeah, the week is going ok so far. 🙂 Fortunately it's a short one, of only 4 days. I think next week will be much more challenging though with it being a full week!!
Susie @ SuzLyfe
Well isn't this just a bowl of comfort. I never really left my routine, just now I have to go back into work. Which kind of blows. Not going to lie.
Yeah, it's been a challenging week here, going back to work. Either that I had too much fun over the holiday time and I'm struggling to get back into the work routine.
It sucks! 😉
Wow, all that color makes it so pretty!
Thanks Emily. It's a multicoloured pot of healthy goodness! 😀
I'm glad I found your blog. Mediterranean is one of my favorite cuisines and this looks both easy and delicious. Thanks for sharing and I look forward to reading through more of your recipes!
Thanks Hollie. 🙂
I was lucky enough to live in the Mediterranean when I was younger. They were great times, and I like to remind myself of those time by making colourful easy dishes like this!
Melanie @ Melanie Cooks
This casserole looks so delicious and hearty that you won't miss the meat! Mediterranean diet is awesome - such tasty ingredients that are actually good for you!
I was actually thinking that today Melanie, am I missing meat? We're a week into our "vegan January" and I have to say that the current answer is "no".
Love the Mediterranean diet! Thanks kindly for your comments. 🙂
Dannii @ Hungry Healthy Happy
I can almost feel like I am in the Mediterranean looking at this dish. Oh how I wish I was - it's so cold here today.
I love that you have packed this full of veggies. Just what I need after overindulging at Christmas.
Cold and getting colder, eh Dannii? I don't know what I prefer, the wet weather we've been having for months or the cold weather!
All Lynne and I are doing at the moment is looking at holidays to try and forget about it all. And that includes our overindulgence at Christmas too. We're all guilty 😉
Shashi at RunninSrilankan
I am just so boring because I never thought to re-invigorate my favourite vegetable combo with some new flavours! This recipe sounds fantastic! I so cannot wait to try this - loving the lentils and spices and herbs - not only is this delicious it must have smelled heavenly!
Looking forward to reading the next installment about y'alls trip!
I know how much you love your lentil dishes too Shashi, so I knew you would appreciate the flavours and spices here as much as I do. Thanks. 🙂
And yes you're right. The house smells heavenly when I'm making this.
Just putting the final touches to the next African Adventures instalment. Providing nothing else crops up at work, hopefully it'll be out later this week! I'm so happy that you and so many people are enjoying the write up and the photographs. 😀
Try, just try to get me away from Med. Style veggies!
Ha ha, I know you love your veggies.
And I knew you'd love this GiGi. Thank you! 🙂
Looking forward to seeing what's in store from you this year at gigieatscelebrities. 😀
Thought I'd write a comment from some one who has actually tried cooking the dish...
Made this last night for my housemates and it went down really well! Very simple to make (if a bit time consuming). I needed to add a bit more liquid and I made sausages on the side for the non-vegans. Looked like loads of food while cooking, but it made about 5 portions 🙂
Hi Sarah, thanks so much for making this dish and for taking the time to comment.
The proof of how good a recipe is, is when someone like you makes the effort to cook it and to tell everyone else. So thank you! 🙂
Brilliant idea to make sausages on the side for the non-vegans by the way. I think I'll add those next time I make this for Lynne and !! 😀
I made this today. It was really good! I will be making this a lot. I might add some frozen kale near the end of the cooking time next time. Thanks for the great healthy recipe!
Kelly from Canada
Hi Kelly, I'm so glad that you made this recipe and you enjoyed it.
Thanks for your comment and I think the addition of kale near the end of cooking is a brilliant idea!
Thanks for sharing. 🙂
What kind of mixed spices did you use?
Hi Karen, thanks for your comment. I would use something like Schwartz Mixed Herbs.
This looks absolutely delicious. However I don’t like how sluggish carbs make feel. Do you think this will still work if I halved the amount of lentils and added some riced cauliflower?
Hi Laura, thanks for your comment and rating.
The lentils absorb a good deal of the liquid, so it's possible that the riced cauliflower would work if you reduce the amount of liquid in the casserole. Otherwise I think the casserole will turn out too "mushy". If it works for you let me know, but to be honest I'd leave the recipe as it is to make sure it works out.