Vegetable Casserole

Ingredients:

• 1 large broccoli, cut into florets
• Olive oil
• A handful of baby kale
• 1 small onion, diced
• 7 small cloves of garlic, minced
• 12 small tomatoes (cherry or grape tomatoes preferred), halved
• Salt and pepper to taste
• Optional: cheese or breadcrumbs for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
3. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
4. Add the broccoli florets to the skillet and sauté for about 5 minutes, just until they start to soften.
5. Stir in the baby kale and halved tomatoes. Cook for another 3-5 minutes until the kale wilts and the tomatoes are slightly softened.
6. Season the mixture with salt and pepper to taste.
7. Transfer the vegetable mixture to a baking dish. If you want, you can sprinkle some cheese or breadcrumbs on top for added flavor and texture.
8. Drizzle a little more olive oil over the top, then cover the dish with aluminum foil.
9. Bake in the preheated oven for 25-30 minutes. Remove the foil in the last 10 minutes to let the top brown slightly if you added cheese or breadcrumbs.
10. Once done, take it out of the oven and let it cool for a few minutes before serving.
11. Enjoy your healthy vegetable casserole! It’s a great way to get your veggies in while keeping the calories low. Let me know if you try it!