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Cheesy Roasted Vegetable Casserole with Broccoli, Chickpeas & Garlic
Anderson Jorge

Cheesy Roasted Vegetable Casserole with Broccoli, Chickpeas & Garlic

Cheesy Roasted Vegetable Casserole with Broccoli, Chickpeas & Garlic
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course / Side Dish
Cuisine: Vegetarian
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 cups broccoli florets fresh, cut into bite-sized pieces
  • 1 cup carrots sliced thin for even cooking
  • 1 cup bell peppers diced, mixed colors preferred
  • 1 cup zucchini chopped into small chunks
  • 1 can chickpeas about 400 g, drained and rinsed
  • 1 cup shredded cheese cheddar or mozzarella for best melt
  • ½ cup vegetable broth for moisture and flavor
  • 2 cloves garlic minced finely
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper freshly ground preferred
  • 1 teaspoon mixed dried herbs such as oregano, thyme, or Italian seasoning

Method
 

  1. Preheat your oven to 375°F (190°C) to ensure even roasting
  2. Add broccoli, carrots, bell peppers, zucchini, and chickpeas into a large baking dish
  3. Toss the vegetables gently to distribute them evenly across the dish
  4. In a separate bowl, mix vegetable broth, minced garlic, salt, black pepper, and dried herbs
  5. Pour the seasoned broth mixture over the vegetables, ensuring everything is lightly coated
  6. Cover the baking dish with foil to trap moisture and help vegetables soften
  7. Bake in the oven until the vegetables become tender and flavorful
  8. Remove the foil carefully and sprinkle shredded cheese evenly over the top
  9. Return the dish to the oven and bake until the cheese melts and becomes bubbly with a light golden color
  10. Remove from the oven and allow it to cool slightly before serving

Notes

  • Protein: 10 g
  • Carbohydrates: 24 g
  • Fat: 14 g
  • Fiber: 6 g
  • Sugar: 5 g
  • Sodium: 420 mg