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Mixed Veggie Bake

A medley of vegetables baked in the oven.
Mixed Veggie Bake

This recipe was originally a dish called Briam which hails from Greece and includes a topping of cheese. However the paleo diet does not actually include cheese so here we have a veggie bake. If you are more keto or paleo template than strict paleo then add 1/4 cup of cheese back in. Sprinkle it over the top around 5 mins before the end of the cooking time.

The veggie mix itself is very flexible so use what you have carrots, cauliflower and aubergines all work equally as well.

Mixed Veggie Bake
Mixed Veggie Bake
A medley of vegetables baked in the oven.
3 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Lunch, Side Dish
Cuisine Atkins’, Paleo, Paleo-ish, Whole30
Servings 6 people
Calories 137 kcal


  • 235 g fennel (1 medium)
  • 150 g broccoli (1 medium head)
  • 200 g courgette/zucchini (2 medium)
  • 120 g red bell pepper (1 medium)
  • 370 g tomatoes (3 medium)
  • 2 tsp tomato puree
  • 1 clove garlic
  • 2 tsp dried parsley
  • 2 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 60 ml chicken stock (1/4 cup), use vegetable stock for vegetarian
  • 60 ml olive oil (1/4 cup)


  • Preheat fan-assisted oven to 200 deg C (400 deg F).
  • Roughly chop the fennel, broccoli, courgette and bell pepper to about the same size. Don't cut them too small.
  • In a food processor or blender mix the tomatoes, tomato puree, garlic, parsley, basil, salt, black pepper, chicken stock and olive oil.
  • Mix all the vegetables and the liquid together in a large casserole dish.
  • Cook for 1 hour stirring half way through.
  • Serve.


Net Carbs: 7.7g


Serving: 238gSodium: 84mgCalcium: 66mgVitamin C: 90mgVitamin A: 2341IUSugar: 6gFiber: 4gPotassium: 649mgCholesterol: 0mgCalories: 137kcalTrans Fat: 0gMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 10gProtein: 3gCarbohydrates: 11.7gIron: 1mg
Keyword bell pepper, broccoli, cougette/zucchini, dried herbs, fennel, onion, tomato
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