This recipe combines a vibrant medley of roasted vegetables with a rich egg and cream custard, baked until golden, and served with a refreshing, tangy yogurt sauce.
Ingredients:
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For the Baked Vegetable & Egg Bake:
- 1 head broccoli
- 2 zucchini
- 2 carrots
- 1 onion
- 1 red bell pepper (paprika)
- 1 cup (about 150g-200g) cherry tomatoes
- 5 eggs
- ¾ cup (150 ml) heavy cream (or milk for a lighter version)
- Salt and black pepper to taste
- Red paprika powder (sweet or smoked, to taste)
- 2-3 tbsp olive oil (divided for roasting and sautéing)
- Mozzarella cheese, grated (about 100-150g, for topping)
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For the Zesty Yogurt Sauce:
- 3 tbsp Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- ½ tsp red paprika powder
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions (Reconstructed from your input):
- Prepare Broccoli: Cut 1 head of broccoli into florets. Bring a pot of water to a boil, add salt, and blanch the broccoli florets for 2-3 minutes. Drain the water thoroughly and set aside.
- Prepare Vegetables for Roasting: Wash and chop 2 zucchini and 2 carrots into bite-sized pieces. In a large bowl, toss them with salt, black pepper, red paprika powder, and a drizzle of olive oil.
- Roast Vegetables: Spread the seasoned zucchini and carrots in a single layer on a baking sheet. Cook in the oven for 30 minutes at 180°C (350°F), or until tender-crisp.
- Sauté Aromatics: While vegetables are roasting, dice 1 onion. Heat a little olive oil in a frying pan over medium heat. Add the diced onion and fry for about 2-3 minutes until softened. Dice 1 red bell pepper and add it to the pan. Fry for about 4-5 minutes until tender.
- Combine Roasted & Sautéed Vegetables: In a large baking dish, combine the roasted zucchini and carrots, the sautéed onion and red bell pepper, and the blanched broccoli. Add the cherry tomatoes whole.
- Prepare Egg Mixture: In a bowl, crack 5 eggs. Add salt and ¾ cup (150 ml) heavy cream. Mix well with a whisk until thoroughly combined.
- Assemble and Bake: Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle generously with mozzarella cheese.
- Final Bake: Cook in the oven for 7-10 minutes at 180°C (350°F), or until the egg mixture is set and the cheese is melted and golden.
- Prepare Zesty Yogurt Sauce: While the bake finishes, in a small bowl, combine 3 tbsp Greek yogurt/sour cream, 2 tbsp mayonnaise, 1 minced garlic clove, ½ tsp red paprika powder, and 2 tbsp chopped fresh parsley. Season with salt and black pepper to taste. Mix well until a delicious and fragrant sauce is ready.
- Serve: Let the baked dish cool for a few minutes before serving. Cut into portions and serve warm with a dollop of the zesty yogurt sauce on the side.
Golden Baked Vegetable & Egg Bake with Zesty Yogurt Dill Sauce
Introduction
Prepare to be captivated by a dish that is as vibrant in color as it is rich in flavor: our Golden Baked Vegetable & Egg Bake with Zesty Yogurt Dill Sauce. This recipe is a celebration of fresh produce, transforming an array of humble vegetables into a hearty, comforting, and incredibly satisfying meal. Imagine tender broccoli, sweet carrots, succulent zucchini, and crisp bell peppers, all roasted to perfection and then enveloped in a luscious, creamy egg custard. Baked until golden with a melted cheese topping, this vibrant medley is elevated further by a bright, tangy Greek yogurt sauce, infused with zesty garlic, aromatic paprika, and fresh parsley. It’s a versatile dish that shines equally as a light dinner, a robust brunch offering, or an impressive side, promising to bring warmth and a burst of flavor to any table.
Cooking Time
- Prep Time: Approximately 20-25 minutes (includes chopping, blanching broccoli)
- Initial Vegetable Roasting/Sautéing: 30 minutes (oven) + 7-8 minutes (pan)
- Final Bake: 7-10 minutes
- Total Time: Approximately 1 hour 5 minutes – 1 hour 15 minutes
Ingredients
-
For the Baked Vegetable & Egg Bake:
- 1 head broccoli
- 2 zucchini
- 2 carrots
- 1 onion
- 1 red bell pepper (capsicum)
- 1 cup (about 150g-200g) cherry tomatoes
- 5 eggs
- ¾ cup (150 ml) heavy cream (whipping cream, or milk for a lighter version)
- Salt and black pepper to taste
- Red paprika powder (sweet or smoked, to taste)
- 2-3 tbsp olive oil (divided for roasting and sautéing)
- Mozzarella cheese, grated (about 100-150g, for topping)
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For the Zesty Yogurt Sauce:
- 3 tbsp Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- ½ tsp red paprika powder
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Step-by-Step Cooking Directions
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Prepare Broccoli: Begin by preparing the 1 head of broccoli. Wash it thoroughly and cut it into bite-sized florets. Bring a medium pot of water to a rolling boil. Add a generous pinch of salt to the boiling water, then add the broccoli florets. Blanch them for just 2-3 minutes until they are vibrant green and slightly tender but still firm. Drain the broccoli thoroughly using a colander and set it aside. This blanching step helps to preserve its vibrant color and ensures even cooking in the final bake.
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Prepare Vegetables for Roasting: Wash and trim the ends of the 2 zucchini and 2 carrots. Cut both the zucchini and carrots into evenly sized, bite-sized pieces or thick slices. In a large mixing bowl, toss these cut vegetables with a drizzle of olive oil (about 1-2 tablespoons), a good pinch of salt, black pepper, and red paprika powder. Ensure all the vegetables are well coated with the oil and seasonings.
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Roast Vegetables: Spread the seasoned zucchini and carrots in a single layer on a large baking sheet lined with parchment paper. This ensures even roasting and browning. Place the baking sheet in a preheated oven and cook for 30 minutes at 180°C (350°F). The vegetables should be tender-crisp and slightly caramelized around the edges.
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Sauté Aromatics: While the zucchini and carrots are roasting, prepare the sautéed aromatics. Dice 1 fresh onion into small, even pieces. Heat a little more olive oil (about 1 tablespoon) in a large frying pan or skillet over medium heat. Add the diced onion to the hot pan and sauté, stirring occasionally, for about 2-3 minutes until it softens and becomes translucent. Next, wash and dice 1 fresh red bell pepper into similar-sized pieces. Add the diced red bell pepper to the pan with the onions and continue to fry for about 4-5 minutes, or until the bell pepper is tender-crisp.
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Combine Roasted & Sautéed Vegetables: Once the roasted zucchini and carrots are ready, carefully remove them from the oven. Transfer them along with the sautéed onion and red bell pepper into a large, oven-safe baking dish (a casserole dish works well). Add the blanched broccoli florets to the dish. Finally, add the cherry tomatoes whole to the vegetable medley. Gently toss all the vegetables together to ensure they are well distributed in the baking dish.
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Prepare Egg Mixture: In a separate medium-sized bowl, crack the 5 eggs. Add a generous pinch of salt and the ¾ cup (150 ml) heavy cream. Using a whisk, mix the eggs and cream thoroughly until they are well combined and slightly frothy. This creates the rich custard base for the bake.
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Assemble and Bake: Pour the prepared egg and cream mixture evenly over all the vegetables in the baking dish, ensuring the liquid disperses throughout. Then, generously sprinkle the top of the dish with grated mozzarella cheese. Place the baking dish back into the preheated oven. Cook for an additional 7-10 minutes at 180°C (350°F). The bake is ready when the egg mixture is set, and the mozzarella cheese is melted, bubbly, and beautifully golden brown.
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Prepare Zesty Yogurt Sauce: While the vegetable and egg bake finishes its final cook, prepare the refreshing sauce. In a small mixing bowl, combine 3 tablespoons of Greek yogurt (or sour cream), 2 tablespoons of mayonnaise, 1 finely minced garlic clove, ½ teaspoon of red paprika powder, and 2 tablespoons of freshly chopped parsley. Season the sauce with salt and black pepper to taste. Mix all the ingredients well with a spoon until everything is thoroughly combined and a delicious and fragrant sauce is ready.
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Serve: Carefully remove the Golden Baked Vegetable & Egg Bake from the oven. Let it cool for a few minutes before cutting into individual portions. Serve the warm bake with a generous dollop of the freshly prepared zesty yogurt sauce on the side. Garnish with extra fresh parsley if desired. Enjoy your delicious and wholesome dinner!
Nutritional Information (Estimated per serving, based on 4 servings)
Please note that these are approximate values and can vary based on specific ingredient brands, the exact amount of olive oil used, and portion sizes. The use of heavy cream versus milk, and the amount of mozzarella, will also influence the values.
- Calories: 350-450 kcal
- Protein: 15-20g
- Fat: 25-35g (includes healthy fats from olive oil, and fats from cream, eggs, cheese, and mayonnaise)
- Carbohydrates: 15-25g
- Fiber: 4-6g
- Sodium: 400-700mg (adjustable with salt usage)
- Vitamins & Minerals: Rich in Vitamin A (carrots, red bell pepper, paprika), Vitamin C (broccoli, bell pepper, parsley), Vitamin K (broccoli, parsley), B vitamins (eggs, vegetables), Potassium (vegetables), and Calcium (cream, mozzarella, yogurt).
The Origins and Popularity of the Recipe
This “Golden Baked Vegetable & Egg Bake” draws inspiration from various culinary traditions around the world, making it a truly versatile and beloved dish. Baked vegetable dishes, often combined with eggs and cheese, have long been staples in many cuisines due to their comforting nature and their ability to utilize fresh, seasonal produce efficiently.
- Frittatas and Quiches: The concept of baking eggs with vegetables is central to Italian frittatas and French quiches. These dishes emerged as practical ways to create substantial, often meat-free, meals from simple ingredients. They are celebrated for their adaptability, allowing cooks to incorporate whatever vegetables and cheeses are on hand.
- Vegetable Bakes and Gratins: The idea of layering and baking vegetables, sometimes with a creamy sauce or egg custard, is common in many European countries. These “bakes” or “gratins” provide hearty, flavorful dishes, often showcasing the bounty of the harvest.
- Yogurt-Based Sauces: The accompanying zesty yogurt sauce has roots in Mediterranean, Middle Eastern, and Eastern European cuisines. From Greek Tzatziki to various Turkish and Balkan dips, creamy yogurt-based sauces are essential for adding a refreshing, tangy counterpoint to richer savory dishes, cleansing the palate and enhancing overall flavor. The combination of garlic, paprika, and parsley in the sauce is also indicative of these culinary influences.
This recipe artfully blends the comforting heartiness of an egg-and-vegetable bake with the bright, fresh flavors of a yogurt-based sauce, creating a dish that feels both familiar and exciting. Its popularity stems from its wholesome appeal, ease of preparation, and delicious versatility.
Reasons Why You’ll Love the Recipe
- Bursting with Flavor: This bake is a symphony of tastes, from the sweet roasted carrots and bell peppers to the earthy broccoli and the savory egg and cheese custard. The fresh, zesty yogurt sauce adds a delightful tang that brightens every bite.
- Packed with Vegetables: It’s a fantastic way to enjoy a wide array of vegetables, making it a nutritious and vibrant meal that appeals to both adults and children.
- Comforting & Satisfying: The creamy egg base and melted cheese make this a wonderfully comforting dish, while the abundance of vegetables ensures it’s hearty and satisfying without feeling overly heavy.
- Versatile for Any Meal: Perfect for a wholesome weeknight dinner, a delicious and impressive brunch, or even a light lunch. It tastes great hot or at room temperature.
- Easy to Customize: You can easily swap out vegetables based on seasonality or personal preference, making it a flexible recipe that can be adapted to your pantry.
- Visually Appealing: The vibrant colors of the vegetables and the golden-brown cheese topping make this dish incredibly inviting and appealing on the table.
- Great for Meal Prep: It reheats well, making it an excellent option for meal prepping healthy and delicious lunches or dinners throughout the week.
Health Benefits
This Golden Baked Vegetable & Egg Bake is packed with nutritional goodness, offering a variety of health benefits:
- Rich in Vitamins and Minerals: The diverse range of vegetables (broccoli, zucchini, carrots, bell pepper, onion, cherry tomatoes) provides an abundance of essential vitamins and minerals, including Vitamin C (immune support), Vitamin A (vision and skin health), Vitamin K (bone health), and various B vitamins (energy metabolism).
- Antioxidant Powerhouse: Many of the ingredients, such as bell peppers, carrots, broccoli, and parsley, are rich in antioxidants that help protect cells from damage caused by free radicals, contributing to overall health and potentially reducing the risk of chronic diseases.
- Excellent Source of Fiber: The high vegetable content means this dish is a good source of dietary fiber, which is crucial for digestive health, promoting regularity, and helping to regulate blood sugar levels.
- Quality Protein: Eggs provide high-quality complete protein, essential for muscle repair, growth, and satiety. The Greek yogurt in the sauce also contributes a significant amount of protein.
- Healthy Fats: Olive oil provides heart-healthy monounsaturated fats. The healthy fats from olive oil and dairy (in moderation) can also help with the absorption of fat-soluble vitamins (A, D, E, K) from the vegetables.
- Probiotics: Greek yogurt, if used, is a good source of probiotics, which are beneficial bacteria that support a healthy gut microbiome and overall digestive well-being.
Serving Suggestions
This Golden Baked Vegetable & Egg Bake is a complete and satisfying meal on its own, especially with the zesty yogurt sauce. However, you can enhance the dining experience and add variety with these simple serving suggestions:
- Crusty Bread: A slice of warm, crusty bread or a baguette is perfect for soaking up any lingering flavors from the bake or enjoying with the yogurt sauce.
- Simple Green Salad: A light, crisp green salad with a delicate vinaigrette dressing would provide a refreshing contrast to the warmth and richness of the bake, adding a lovely textural element.
- Quinoa or Couscous: For a more substantial meal, especially if serving a larger group, a small side of fluffy quinoa or couscous could be offered to complement the flavors.
- Fresh Fruit: A simple bowl of fresh seasonal fruit (like berries or melon) would make for a light and refreshing dessert after this savory dish.
- Hot Sauce: For those who enjoy a bit of heat, a drizzle of their favorite hot sauce over their portion of the bake can add an exciting kick.
Common Mistakes to Avoid
- Over-blanching Broccoli: Boiling broccoli for too long will make it mushy and diminish its vibrant color. Stick to the 2-3 minutes as specified for tender-crisp results.
- Overcrowding Roasting Pan: When roasting the zucchini and carrots, avoid overcrowding the baking sheet. If vegetables are too close, they will steam instead of roast, leading to soggy, rather than caramelized, results. Use two baking sheets if necessary.
- Under-seasoning Vegetables: Vegetables absorb flavors, so don’t be shy with salt, pepper, and paprika when seasoning them for roasting and sautéing. Taste as you go.
- Overbaking the Egg Mixture: Baking the egg mixture for too long can make it dry, rubbery, or spongy. Keep an eye on it during the final bake; it should be just set and the cheese melted and golden, typically within 7-10 minutes.
- Not Draining Broccoli Thoroughly: Excess water from the blanched broccoli can make the final bake watery. Ensure it’s very well drained before adding it to the baking dish.
- Skipping the Yogurt Sauce: The zesty yogurt sauce is crucial! It provides a tangy, fresh contrast that cuts through the richness of the egg and cheese, balancing the flavors of the entire dish. Don’t omit it.
- Using Cold Ingredients for Sauce: While not critical, if your Greek yogurt or mayonnaise is very cold, it might take a moment longer for the flavors to meld in the sauce. Bringing them to room temperature briefly can help.
Pairing Recommendations
- Wine:
- White Wine: A crisp and refreshing white wine would be an excellent choice. Consider a Sauvignon Blanc with its herbaceous notes, an unoaked Chardonnay for a clean fruit profile, or a Pinot Grigio for its dry and light character. These will complement the vegetables and the tangy sauce.
- Rosé: A dry Rosé can also be a delightful pairing, offering versatility that bridges both light and savory elements.
- Beer:
- A light Lager or a crisp Pilsner would be refreshing.
- An Amber Ale or a Blonde Ale could also work, offering a slightly more complex malt profile without overpowering the dish.
- Non-Alcoholic:
- Sparkling water with a slice of lemon or lime provides a clean, zesty, and refreshing accompaniment.
- Freshly brewed iced tea (unsweetened black or green tea) is a great palate cleanser.
- A light vegetable juice or a simple glass of cucumber-infused water would also be complementary.
Cooking Tips
- Prep Ahead: You can chop all your vegetables in advance (except for the cherry tomatoes, which are best added fresh) and store them in the refrigerator. This cuts down on active prep time right before cooking.
- Don’t Overcook Vegetables Initially: Remember the vegetables will undergo a second round of cooking in the final bake. Cook them until tender-crisp during roasting and sautéing to prevent them from becoming mushy in the casserole.
- Flavorful Roasting: For deeper flavor in your roasted vegetables, ensure they have enough space on the baking sheet to brown and caramelize. A little char adds a lot of taste.
- Whisk Eggs Thoroughly: Ensure the eggs and cream are very well whisked to create a smooth, consistent custard that will set evenly in the bake.
- Cheese Choice: While mozzarella is excellent for melting, you can experiment with other cheeses like provolone, Gruyère, or a mix with a bit of Parmesan for a richer, tangier topping.
- Fresh Herbs for the Win: Always opt for fresh parsley in the sauce if possible. Its vibrant flavor significantly elevates the sauce compared to dried parsley.
- Taste and Adjust: Always taste your vegetables after roasting/sautéing and the egg mixture before pouring, then season with salt and pepper as needed. Similarly, taste the yogurt sauce and adjust seasonings.
Similar Recipes to Try
If you enjoyed the wholesome and versatile nature of this Golden Baked Vegetable & Egg Bake, you might also like these dishes:
- Vegetable Frittata: A classic Italian open-faced omelet that can incorporate a wide variety of vegetables, often baked or finished under the broiler.
- Quiche Lorraine (or Vegetarian Quiche): A savory tart with a pastry crust filled with a rich egg and cream custard, often with cheese, bacon (for Lorraine), or various vegetables.
- Breakfast Strata: A layered casserole typically made with bread, eggs, cheese, and various meats or vegetables, often prepared ahead of time for a brunch crowd.
- Baked Zucchini and Tomato Gratin: Layers of sliced zucchini and tomatoes baked with cheese and herbs, often with a breadcrumb topping.
- Shakshuka: A Middle Eastern and North African dish of eggs poached in a simmering sauce of tomatoes, chili peppers, and onions, often spiced with cumin.
Variations to Try
- Add Protein: For a heartier meal, you could add cooked, diced chicken (from leftovers or rotisserie chicken), cooked sausage, or crumbled bacon to the vegetable mix before pouring in the egg.
- Different Vegetables: Feel free to swap or add other vegetables based on preference or seasonality. Spinach (wilt first), mushrooms (sauté separately), bell peppers of different colors, asparagus, or even diced sweet potatoes would work well.
- Spice it Up: Add a pinch of red pepper flakes to the vegetables or egg mixture for a bit of heat. A dash of smoked paprika can also add depth to the roasted vegetables.
- Cheese Alternatives: Experiment with different cheeses on top or mixed into the bake, such as provolone, Gruyère, Parmesan, or a sharp white cheddar.
- Herb Variations: Beyond parsley, try adding fresh dill, chives, thyme, or oregano to the vegetable mix or the yogurt sauce for different aromatic profiles.
- Lighter Version: For a lighter bake, use milk or a milk alternative instead of heavy cream in the egg mixture. You can also reduce the amount of mozzarella cheese.
- Gluten-Free: This recipe is naturally gluten-free, but always double-check labels on ingredients like spices or cream if you have severe sensitivities.
- Add Grains: For extra substance, you could add a half cup of cooked quinoa or rice to the vegetable mixture before pouring the egg.
Ingredient Spotlight
- Broccoli: A cruciferous powerhouse, broccoli contributes a slightly bitter, earthy flavor and a delightful texture. It’s packed with Vitamin C, Vitamin K, and fiber, and its vibrant green color adds visual appeal.
- Zucchini & Carrots: These versatile vegetables bring a subtle sweetness and different textures when roasted. Zucchini adds moisture, while carrots provide a tender crunch and a high dose of Vitamin A, essential for vision and skin health.
- Bell Pepper: The red bell pepper offers a sweet, vibrant flavor and a beautiful splash of color. It’s an excellent source of Vitamin C and antioxidants, adding both taste and nutritional value.
- Eggs & Heavy Cream: These two form the creamy, rich custard base of the bake. Eggs provide high-quality protein and help bind the dish, while heavy cream adds luxurious texture and depth of flavor.
- Mozzarella Cheese: Known for its excellent melting properties, mozzarella creates a delicious, gooey, and golden-brown crust on top of the bake, adding a mild, milky flavor and a satisfying texture.
- Greek Yogurt/Sour Cream & Mayonnaise: The foundation of the zesty sauce, this combination creates a rich, creamy, and tangy base. Greek yogurt adds protein and probiotics, while mayonnaise contributes smoothness and richness.
- Garlic & Red Paprika: These key aromatics infuse both the bake and the sauce with savory depth and warmth. Garlic offers pungent notes that mellow when cooked, and paprika provides a subtle sweetness and beautiful color.
- Fresh Parsley: A vibrant herb that brightens the yogurt sauce with its clean, slightly peppery flavor. It adds freshness and a beautiful green garnish.
Conclusion
In essence, this Golden Baked Vegetable & Egg Bake with Zesty Yogurt Dill Sauce is more than just a recipe; it’s an invitation to savor the simple beauty and complex flavors that can be created from fresh, wholesome ingredients. It brings together the rustic charm of a comforting bake with the invigorating zest of a modern, fresh sauce, creating a harmonious and utterly delicious meal. Whether you’re seeking a hearty weeknight dinner, a vibrant brunch, or a versatile side dish, this recipe promises to deliver satisfaction, flavor, and a beautiful presentation. It’s a truly rewarding culinary experience that celebrates the joy of home cooking and fresh produce.