Fall Veggie Casserole
Treat your little one to the warm and comforting flavors of Fall Veggie Casserole. This toddler-friendly dish combines a medley of tender autumn vegetables like sweet potatoes, carrots, and butternut squash, all baked to a soft and easily chewable texture.
- Suitable from
- Toddler foods
- Total time
- 50min
- Makes
- 3servings
- Iron
- 0.4mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
MilkIntroduce one at a time.
Ingredients
- Eggplant5 1/2 cups
- Oil4 tablespoons
- Garlic1 clove
- Onions1 piece
- Tomatoes4 pieces
- Spices, black pepper1/4 teaspoon
- Parmasan cheese2 tablespoons
- Green bell pepper1 piece
- Salt1 teaspoon
Steps
Wash hands with soap and water.
Remove the skin from the eggplant. Cut the eggplant into cubes. Chop the tomatoes into small pieces.
Cut the green pepper in half. Remove the seeds and cut it into small pieces.
Chop the onion into small pieces.
Cut the garlic into tiny pieces.
Cook the first 8 ingredients in a large skillet until tender.
Top with the Parmesan cheese and serve.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 88kcal
- Protein
- 2.0g
- Fat
- 5.8g
- Carbs
- 7.9g
- Carbs35%
- Protein9%
- Fat57%
Good source of Vitamin C
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 3 servings per recipe
Amount per serving
Calories
88
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.