Delicious Vegetable Casserole: A Hearty and Healthy Baked Delight

This Delicious Vegetable Casserole is the perfect dish for those who crave a wholesome, flavorful, and satisfying meal. Packed with a vibrant mix of fresh vegetables like broccoli, bell peppers, zucchini, and mushrooms, this casserole is both nutritious and delicious. The vegetables are combined with a light and creamy batter, then topped with melted cheese to create a comforting dish that’s perfect for any occasion. Whether you’re looking for a hearty breakfast, a filling lunch, or a delightful dinner option, this vegetable casserole has got you covered. It’s a versatile recipe that can be enjoyed by vegetarians and veggie lovers alike!

Ingredients:

• 1 head of broccoli, cut into florets
• Salt, to taste
• 2 tablespoons milk (for blanching the broccoli)
• 1 onion, diced
• Olive oil, for sautéing
• 1 carrot, diced
• 1 garlic clove, minced
• 1 cup mushrooms, sliced
• 1 zucchini, diced
• 2 bell peppers, diced (use any color)
• 1 cup cherry tomatoes, halved
• 4 large eggs
• 5 tablespoons sunflower oil
• 130 g (1 cup) all-purpose flour
• 500 ml (2.5 cups) milk
• Fresh parsley, chopped (for garnish)
• 150 g (1½ cups) cheese, grated (cheddar, mozzarella, or your choice)

Instructions:

1. Prepare the Broccoli:
   • Preheat your oven to 375°F (190°C).
   • Bring a pot of salted water to a boil and add the broccoli florets along with 2 tablespoons of milk.
   • Blanch the broccoli for 2-3 minutes until bright green and slightly tender.
   • Drain and set aside.
2. Sauté the Vegetables:
   • Heat a little olive oil in a large skillet over medium heat.
   • Toss in the chopped onion and cook for 2-3 minutes until it turns soft and translucent.
   • Add the diced carrot and continue to sauté for another 2 minutes.
   • Add the minced garlic, sliced mushrooms, diced zucchini, and diced bell peppers. Sauté for 5-7 minutes until the vegetables are tender.
   • Season with salt to taste.
   • Add the halved cherry tomatoes and sauté for an additional 1-2 minutes.
   • Remove from heat and set aside.
3. Prepare the Batter:
   • In a large mixing bowl, whisk together the eggs, sunflower oil, and flour until smooth and well combined.
   • Gradually add the 500 ml (2.5 cups) of milk, whisking constantly until the mixture is smooth and lump-free.
4. Assemble the Casserole:
   • Lightly grease a large baking dish or casserole dish with olive oil.
   • Spread the blanched broccoli florets evenly in the bottom of the dish.
   • Pour the sautéed vegetable mixture over the broccoli, spreading it out evenly.
   • Pour the prepared batter over the vegetables, making sure it covers them evenly.
   • Sprinkle the grated cheese over the top of the casserole.
5. Bake the Casserole:
   • Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden and the casserole is set in the center.
   • You can check for doneness by inserting a toothpick or knife into the center of the casserole; it should come out clean.
6. Serve:
   • Remove the casserole from the oven and let it cool for a few minutes.
   • Garnish with freshly chopped parsley before serving.
   • Serve warm and enjoy this delicious and hearty vegetable casserole as a main dish or a side.

Conclusion:

This Delicious Vegetable Casserole is a fantastic way to enjoy a variety of fresh vegetables in one satisfying dish. The combination of tender vegetables, creamy batter, and melted cheese creates a comforting and nutritious meal that’s perfect for any time of day. It’s a versatile recipe that you can customize with your favorite veggies or cheese, making it a go-to dish for family gatherings, potlucks, or a simple weeknight dinner. Give this recipe a try and savor the delightful flavors of this wholesome vegetable casserole!

Delicious Vegetable Casserole: A Hearty and Healthy Baked Delight

A hearty and healthy Vegetable Casserole featuringa medley of fresh vegetables baked in a creamy egg and milk batter, topped withmelted cheese. Perfect for a nutritious and satisfying meal.

• 1 head of broccoli (cut into florets)
• Salt (to taste)
• 2 tablespoons milk (for blanching the broccoli)
• 1 onion (diced)
• Olive oil (for sautéing)
• 1 carrot (diced)
• 1 garlic clove (minced)
• 1 cup mushrooms (sliced)
• 1 zucchini (diced)
• 2 bell peppers (diced (use any color))
• 1 cup cherry tomatoes (halved)
• 4 large eggs
• 5 tablespoons sunflower oil
• 130 g 1 cup all-purpose flour
• 500 ml 2.5 cups milk
• Fresh parsley (chopped (for garnish))
• 150 g 1½ cups cheese, grated (cheddar, mozzarella, or your choice)

1. Prepare the Broccoli:
2. o Preheat your oven to 375°F (190°C).
3. o Bring a pot of salted water to a boil and add the broccoli florets along with 2 tablespoons of milk.
4. o Blanch the broccoli for 2-3 minutes until bright green and slightly tender.
5. o Drain and set aside.
6. Sauté the Vegetables:
7. o Heat a little olive oil in a large skillet over medium heat.
8. o Toss in the chopped onion and cook for 2-3 minutes until it turns soft and translucent.
9. o Add the diced carrot and continue to sauté for another 2 minutes.
10. o Add the minced garlic, sliced mushrooms, diced zucchini, and diced bell peppers. Sauté for 5-7 minutes until the vegetables are tender.
11. o Season with salt to taste.
12. o Add the halved cherry tomatoes and sauté for an additional 1-2 minutes.
13. o Remove from heat and set aside.
14. Prepare the Batter:
15. o In a large mixing bowl, whisk together the eggs, sunflower oil, and flour until smooth and well combined.
16. o Gradually add the 500 ml (2.5 cups) of milk, whisking constantly until the mixture is smooth and lump-free.
17. Assemble the Casserole:
18. o Lightly grease a large baking dish or casserole dish with olive oil.
19. o Spread the blanched broccoli florets evenly in the bottom of the dish.
20. o Pour the sautéed vegetable mixture over the broccoli, spreading it out evenly.
21. o Pour the prepared batter over the vegetables, making sure it covers them evenly.
22. o Sprinkle the grated cheese over the top of the casserole.
23. Bake the Casserole:
24. o Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden and the casserole is set in the center.
25. o You can check for doneness by inserting a toothpick or knife into the center of the casserole; it should come out clean.
26. Serve:
27. o Remove the casserole from the oven and let it cool for a few minutes.
28. o Garnish with freshly chopped parsley before serving.
29. o Serve warm and enjoy this delicious and hearty vegetable casserole as a main dish or a side.

Main Course, Side Dish

Mediterranean, vegetarian

Cheesy vegetable casserole