A colorful, veggie-packed casserole that makes a delicious side dish or light meal. It’s full of broccoli, kale, tomatoes, onion, and garlic with a simple olive-oil seasoning.
🛒 Ingredients
- 1 large broccoli, cut into small florets
- 1–2 tablespoons olive oil
- 1 generous handful baby kale, roughly chopped
- 1 small onion, diced
- 7 small cloves garlic, minced
- 12 cherry or grape tomatoes, halved
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- 2–3 tablespoons water
- ¼ cup grated Parmesan, optional
👩🍳 Instructions
- Prepare the oven
Preheat your oven to 400°F (200°C). Lightly grease a medium-to-large baking dish with a little olive oil. - Prepare the broccoli
Bring a pot of water to a boil. Add the broccoli and cook for about 2–3 minutes, just until slightly tender. Drain well. - Sauté the aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds, stirring constantly so it doesn’t burn.
- Add the vegetables
Add the tomatoes and baby kale. Cook for 2–3 minutes, until the kale begins to wilt and the tomatoes soften slightly. - Season
Add salt, black pepper, paprika, Italian seasoning, and red pepper flakes if using. Stir everything together. - Assemble
Add the blanched broccoli to the skillet and toss gently with the vegetable mixture.
Transfer everything to the prepared casserole dish. Sprinkle Parmesan over the top if desired.
- Bake
Add 2–3 tablespoons of water to the bottom of the dish to help keep the vegetables moist. Cover loosely with foil and bake for 15 minutes.
Remove the foil and bake for another 8–10 minutes, until the vegetables are tender and the edges are lightly roasted.
- Serve
Let the casserole cool for a few minutes, then serve warm.
💡 Tips & Notes
- Add mushrooms, zucchini, bell peppers, or cauliflower for more variety.
- For a more filling meal, serve it with beans, lentils, eggs, chicken, tofu, or another protein.
- Don’t use too much oil—the vegetables can roast nicely with a small amount.
- Leftovers can be refrigerated in a covered container for about 3–4 days.
- For a balanced meal, pair the casserole with a protein and a source of carbohydrates rather than relying on vegetables alone.
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