This hearty Paleo Vegetable Casserole is a flavorful, oven-roasted dish made with fresh zucchini, bell pepper, onion, and sweet potato. It’s simple, wholesome, and perfect as a side dish or a light main meal. For those following the Specific Carbohydrate Diet (SCD) or managing Crohn’s disease, the sweet potato can easily be left out for a gut-friendly version.

Ingredients

  • 1 zucchini, sliced

  • 1 yellow zucchini, sliced

  • 1 sweet potato, peeled and cut into cubes (omit for Crohn’s-friendly / SCD)

  • 1 onion, peeled and cut into eighths

  • 1 red bell pepper, seeded and cut into 1-inch pieces

  • 2 tablespoons chopped fresh rosemary

  • ¼ cup olive oil

  • ¼ cup chicken or vegetable broth

  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).

  2. Combine vegetables: Place zucchini, yellow zucchini, sweet potato, onion, and bell pepper into a large baking pan.

  3. Season and coat: Drizzle with olive oil and broth, then sprinkle with rosemary, salt, and pepper. Toss until vegetables are evenly coated.

  4. Roast: Spread vegetables into a single layer. Roast for 30 minutes, stirring once halfway through, until tender and lightly browned.

Notes

  • For a Crohn’s-friendly / SCD version, omit the sweet potato.

  • Works well as a Paleo side dish or a light, plant-forward main course.