Rustic Vegetable Casserole

A hearty, warming one-pot casserole loaded with root vegetables and beans – simple, filling and perfect for using up whatever veg you have to hand.

Serves 4–6 (Prep 20 mins, Cook 1 hour)

Ingredients

  • 2 tablespoons olive oil or rapeseed oil
  • 1 large onion, chopped
  • 2–3 garlic cloves (or a handful of wild garlic), finely chopped
  • 2 large carrots, peeled and sliced
  • 2 medium potatoes, peeled and cubed
  • 400–500g squash (e.g. butternut or pumpkin), peeled and cubed
  • 3–4 medium fresh tomatoes (about 350–400g), chopped
  • 1 x 400g tin mixed beans or cannellini beans, drained and rinsed
  • 1 teaspoon dried thyme or rosemary
  • 1 teaspoon smoked paprika (optional)
  • 600ml vegetable stock
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Method

  1. Preheat the oven to 180°C fan / 200°C / Gas 6.
  2. In a large ovenproof casserole dish or deep-frying pan, heat the oil over medium heat. Add the onion and cook for 5–6 minutes until soft. Stir in the garlic and cook for 1–2 minutes more.
  3. Add the vegetables: Stir in the carrots, potatoes, squash, and fresh tomatoes. Sprinkle over the thyme or rosemary and smoked paprika if using. Season with salt and pepper.
  4. Add the stock and simmer: Pour in the vegetable stock and bring to a gentle simmer. Cook on the hob for 10 minutes to start softening the vegetables.
  5. Add the beans: Stir in the drained beans.
  6. Bake the casserole: Transfer to the oven and bake uncovered for 35–40 minutes, until the vegetables are tender and the sauce has thickened.
  7. Serve: Taste and adjust seasoning if needed. Sprinkle with chopped parsley if using. Serve hot with bread, mashed potatoes, or rice.