Prepare the Broccoli:

o Preheat your oven to 375°F (190°C).

o Bring a pot of salted water to a boil and add the broccoli florets along with 2 tablespoons of milk.

o Blanch the broccoli for 2-3 minutes until bright green and slightly tender.

o Drain and set aside.

Sauté the Vegetables:

o Heat a little olive oil in a large skillet over medium heat.

o Toss in the chopped onion and cook for 2-3 minutes until it turns soft and translucent.

o Add the diced carrot and continue to sauté for another 2 minutes.

o Add the minced garlic, sliced mushrooms, diced zucchini, and diced bell peppers. Sauté for 5-7 minutes until the vegetables are tender.

o Season with salt to taste.

o Add the halved cherry tomatoes and sauté for an additional 1-2 minutes.

o Remove from heat and set aside.

Prepare the Batter:

o In a large mixing bowl, whisk together the eggs, sunflower oil, and flour until smooth and well combined.

o Gradually add the 500 ml (2.5 cups) of milk, whisking constantly until the mixture is smooth and lump-free.

Assemble the Casserole:

o Lightly grease a large baking dish or casserole dish with olive oil.

o Spread the blanched broccoli florets evenly in the bottom of the dish.

o Pour the sautéed vegetable mixture over the broccoli, spreading it out evenly.

o Pour the prepared batter over the vegetables, making sure it covers them evenly.

o Sprinkle the grated cheese over the top of the casserole.

Bake the Casserole:

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.

o You can check for doneness by inserting a toothpick or knife into the center of the casserole; it should come out clean.

Serve:

o Remove the casserole from the oven and let it cool for a few minutes.

o Garnish with freshly chopped parsley before serving.

o Serve warm and enjoy this delicious and hearty vegetable casserole as a main dish or a side.