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, Lady Lynne 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 this vegetable casserole recipe is also a great one pot recipe for you to use up as many different leftover vegetables that you might have available.
If you’ve made this with your own selection of vegetables then please put that in the comments below.
It helps other people make this recipe too!
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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!
Coming Next Week on Neil’s Healthy Meals
Well folks, have you settled back into your routines?
Does it feel as if though the festive period never happened? Yes?
Well it’s the same here, but hopefully I can help transport you into a foreign land next week, and provide some excitement and encouragement to think about travelling and not working!
I’ll be bringing you the second part of our African Adventures with a re-cap and pictures and videos of the Mountain Gorillas, that we went to see in the Bwindi Impenetrable National Park in Uganda, in December.
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?
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
- 1 tbsp 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 tsp smoked paprika
- ½ tsp ground cumin
- 350 ml vegetable stock
- 1 tsp 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 tsp 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.