27 Jul Recipe // Vegetable Casserole with Goat Cheese
Last week, I decided it was time to get back on track and remove dairy from my diet again. I have a serious problem with cheese, though. So, when I’m taking a step back into a paleo lifestyle, I lean on goat cheese quite a bit to help me get that fix I need, without the dairy! I was inspired by a recipe I saw on Food and Wine for a vegetarian casserole and decided to try one, but, of course I added a little to it… GOAT CHEESE. This vegetable casserole with goat cheese is, purely, wonderful. My husband loved it and so did my little boy! He gobbled it up! The hardest part about this recipe is the prep. To cut down on prep time, I purchased the pre-cut bell peppers and onions from Whole Foods since I didn’t have much time on my hands. This vegetable casserole with goat cheese is vegetarian-friendly and gluten free! I made it with potatoes, so if you want to be truly paleo [instead of paleo-ish] replace the potatoes with butternut squash and sweet potatoes. NOM NOM.
VEGETABLE CASSEROLE WITH GOAT CHEESE
Prep Time: 20 Minutes // Total Time: 1 Hour and 30 Minutes
Here’s What You Need:
Extra-virgin olive oil
1/2 pound Yukon Gold potatoes, sliced 1/4 inch thick [For true Paleo, swap these out for half Butternut squash and half sweet potatoes. It’ll be a bit messier, but it will be so yummy]
1 bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 Tbs thyme leaves
2 Large tomatoes, sliced 1/4 inch thick
2 small zucchinis (1/2 pound), sliced 1/4 inch thick
8 tablespoons goat cheese [I may or may not use a lot more]
Salt and Pepper
- Preheat the oven to 350 and grease a large baking dish.
- In a separate bowl, combine the onions, thyme, bell peppers, goat cheese and garlic. Add salt and pepper and mix until well combined.
- In the casserole dish, line the bottom of the dish with the potatoes [or sweet potatoes and squash]. Sprinkle with olive oil, salt and pepper.
- Using only half the amount, spread a layer of the goat cheese mixture across the potatoes.
- Add a layer of the tomatoes [You will have extras].
- Add a layer of the zucchini and sprinkle with salt, pepper and olive oil [You will have extras].
- Spread a layer of the remaining mixture across.
- Combine the extra tomatoes and zucchini together across the top of the casserole, add salt and pepper to taste [I added some extra goat cheese there, too].
- Cover with foil and bake for 45 minutes.
- Increase the temperature to 425 degrees and uncover the casserole. Bake for another 20 minutes uncovered.
- Remove the casserole from the oven and let stand a little
- ENJOY your vegetable casserole with goat cheese for dinner!