This healthy vegetable casserole is a vibrant, nutritious dish that’s packed with fresh flavors and wholesome ingredients. Perfect for a light lunch, dinner, or even as a hearty side dish, this casserole combines a variety of vegetables with a creamy egg and yogurt mixture. The addition of fresh herbs like parsley and dill adds a refreshing touch, making this dish both satisfying and guilt-free.
Ingredients:
- 400g cabbage, shredded
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 7 medium-sized mushrooms, sliced
- 1 bell pepper, diced
- 3 ripe tomatoes, quartered
- A handful of fresh parsley, chopped
- 4 large eggs
- 150g sour cream
- Ground black pepper, to taste
- 250g yogurt
- Fresh dill, chopped
- Juice of 1/2 lemon
- Salt, to taste
- Vegetable oil (for sautéing)
Instructions:
- Prepare the Vegetables: Start by heating a little vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Sauté the Vegetables: Add the sliced mushrooms to the skillet with the onions and garlic, and sauté until the mushrooms are golden and have released their moisture. Then, add the shredded cabbage, bell pepper, and quartered tomatoes to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.
- Prepare the Egg and Yogurt Mixture: In a large mixing bowl, whisk together the eggs, sour cream, and yogurt until smooth. Add the chopped fresh parsley, dill, and the juice of half a lemon.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with a little vegetable oil. Spread the sautéed vegetable mixture evenly in the baking dish. Pour the egg and yogurt mixture over the vegetables, ensuring everything is evenly coated.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and the casserole is set. You can check for doneness by inserting a knife into the center of the casserole; it should come out clean when the dish is fully cooked.
- Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving. Serve warm, either on its own or alongside a fresh salad or whole grain bread for a complete meal.
Conclusion:
This healthy vegetable casserole is a wonderful way to enjoy a variety of vegetables in a comforting, satisfying dish. The combination of cabbage, mushrooms, bell peppers, and tomatoes creates a flavorful base, while the egg and yogurt mixture adds creaminess without being heavy. The fresh herbs and lemon juice brighten up the dish, making it a refreshing and nutritious option for any meal. Enjoy this wholesome casserole as a part of a balanced diet, and feel good about indulging in a dish that’s as healthy as it is delicious!