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Spiced Summer Vegetable Casserole by


While summer is synonymous with salad season, a few of the season's superstar vegetables can get a flavor-boosting hand from a little heat. If your fridge is overflowing with fresh zucchini and earthy, ruby-hued beets, it's time to whip them up into this Garam Masala-spiked side dish fit for summer entertaining. Bring this crowd-pleaser to your next summer BBQ for something a little different, luxurious, and still packed with health-promoting summer produce. Served hot, room temperature, or cold, this delicate dish may become your new seasonal staple.


1.5 lbs. (about two) zucchini, sliced on a diagonal into half-inch pieces
1 lb. (about two) sweet potatoes, unpeeled, sliced on a diagonal into half-inch pieces
3/4 lb. (about two) beets, unpeeled, sliced into half-inch pieces
1 onion, sliced into 1/4-inch rounds
2 Tbsp. + 2 tsp. extra-virgin olive oil
2 tsp. balsamic vinegar3/4 tsp. sea salt
1/2 tsp. garam masala chili flakes, to taste


Preheat oven to 375 degrees F.

Grease a large casserole dish with 2 tsp. of the olive oil.

Begin layering the vegetables, alternating between the zucchini, sweet potatoes, beets, and onion, starting on the outside and working your way in until you have an accordion-type pattern.

Drizzle with remaining 2 tbsp. olive oil. Sprinkle salt, garam masala, and chili flakes evenly over the top. Cover with parchment, then aluminum foil. Bake for 30 minutes. Remove parchment and foil. Bake, uncovered, for an additional 30 minutes.

Serve hot, room temperature, or cold.

Servings: 6

Nutrition Information (per serving):
Calories 140
Fat 4 g
Saturated Fat 0.5 g
Sodium 220 mg
Carbohydrates 22
Fiber 5 g
Sugars 10 g
Protein 3 g

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