Provencal Vegetable Casserole

Serves 10 – 12

What You’ll Need:

A Large Casserole Dish

A Large Kitchen Bowl

A Small Bowl

A Sharp Kitchen Knife

Measuring Cups and Spoons

Parchment

Tin Foil

Ingredients:

4 Cups Tomatoes, Roughly Chopped

1 Large Fennel Bulb, Roughly Diced, Tops Reserved

1 Yellow or Orange Bell Pepper, Roughly Diced

1 Large Onion, Roughly Diced

2 Zucchini, Roughly Diced

2 Crook Neck Squash, Roughly Diced

1 Cup Frozen Peas

1 Cup Shredded Carrots

1 Tsp Garlic Powder

1 Tsp Dried Tarragon

1 Tsp Dried Thyme

1 Tsp Dried Basil

1/2 Tsp Ground Sage

1 Tbsp Dried Lavender

1 Tsp Fennel Seed

1 Tsp Sea Salt

1/2 Tsp Piment D’esplette

1/2 Cup Almond Flour

2 Tblsp Great Olive Oil

How To Put It Together:

1) Preheat oven to 400 degrees Fahrenheit.

2) In a small bowl, toss together the spices; set aside.

3) To a large bowl, add all of the chopped vegetables. Drizzle the vegetables with the olive; using your hands, toss the vegetables thoroughly. Sprinkle the spice mixture over the entirety of the veggies and toss once more.

4) Pour the vegetable mixture into a large casserole, spreading the mixture out evenly. Cover the dish first with parchment, then with tin foil.

5) Place the casserole in the center of the oven for twenty minutes; uncover the dish and bake for another 20 minutes.

6) Serve and enjoy!

Nina’s Tasty Tip:

Feel free to change the types of vegetables in this dish seasonally or to your personal preferences.

Nutrition:

• 101 Calories

• 4 grams of Protein

• 10 grams of Total Carbohydrates

• 4 gram of Sugar

• 3 grams of Fiber

• 6 grams of Total Fat

• 1 grams of Saturated Fat

• 0 grams of Trans Fat

• 0 mg of Cholesterol

• 241 mg of Sodium

• 50% RDA Vitamin A

• 32% RDA Vitamin C

• 21% RDA Manganese

• 19% RDA Vitamin K

• 12% RDA Vitamin E

• 11% RDA Magnesium

• 11% RDA Potassium

• 10% RDA Vitamin B6

• 10% RDA Sodium

• Glycemic load: 3