Thursday, February 23, 2012

Rainbow Veggie Casserole

Here's a look at one of our family's staple "whole food, gluten free" recipes. We call it "Rainbow Veggie Casserole," but it's based on this recipe.

Ingredients are simple: olive oil, sea salt, Parmesan cheese (for whole food families use shredded cheese, not the cheese in a jar variety), gluten-free bread crumbs (Italian style is good, or add 1 tsp. Italian seasoning), and pepper- plus whatever vegetables you choose. 

 Layer the veggies you choose. Here, I have used two sweet potatoes, two carrots and a red pepper (all peeled and diced) in the bottom layer, one sliced, large red onion in the next, two sliced, large zucchinis in the next, and last, one sliced yellow pepper. (Change up the veggies depending upon what's in season: turnips or golden potatoes are great in the bottom layer, and tomatoes are great rather than yellow pepper on top.) This picture is done to show what's in each layer- when you are creating this dish you should layer each to the edge of the pan.
 After the veggies are in the pan, you should spread about a half cup of bread crumbs and a half cup of Parmesan cheese (previously combined in a small bowl) over the vegetables. Then drizzle one Tbs. of olive oil over it all. Top with a bit of sea salt and pepper.

 Bake at 400 degrees for 35-40 minutes, or until tender.

 Notice I don't have any pictures of the finished product? That's because we ate it all. Everyone loves this recipe, so we use it often!



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