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  • Provencal Vegetable Casserole

    Provencal Vegetable Casserole

    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


    Tin Foil



    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.



    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

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