This Baked Vegetable Casserole with Creamy Sauce is a nutritious and flavorful dish perfect for any meal. Packed with a variety of vegetables, eggs, and cheese, this casserole is both hearty and satisfying. The creamy cucumber sauce adds a refreshing touch that complements the savory flavors perfectly.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Ingredients:
For the Casserole:
- 1 onion, chopped
- 1 zucchini, chopped
- 2 carrots, chopped
- 2 peppers, chopped
- Olive oil, for cooking
- 1 tablespoon salt
- 100 grams (1/2 cup) canned peas
- 100 grams (1/2 cup) sweetcorn
- 4 eggs
- 200 grams (1 cup) Greek yogurt
- Oregano, to taste
- Black pepper, to taste
- 2 cloves garlic, minced
- 150 grams (1 cup) cheese, grated
- 60 grams (1/2 cup) breadcrumbs
- Butter, for greasing
For the Creamy Sauce:
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 cucumber, grated or finely chopped
Directions:
Prepare the Casserole:
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Chop the Vegetables: Chop the onion, zucchini, carrots, and peppers into bite-sized pieces.
- Cook the Vegetables: In a large pan, heat some olive oil over medium heat and add the chopped vegetables. Sprinkle with salt and cover with a lid. Cook for 5 minutes, stirring occasionally.
- Add Peas and Sweetcorn: Add the canned peas and sweetcorn to the pan, stir, and continue cooking for another 15 minutes or until the vegetables are tender. Remove from heat.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, Greek yogurt, oregano, salt, black pepper, and minced garlic. Add the grated cheese and breadcrumbs, mixing well.
- Assemble the Casserole: Grease a baking dish with butter and pour the vegetable mixture into it. Spread the egg and yogurt mixture evenly over the vegetables.
- Bake: Bake in the preheated oven for 35 minutes or until the top is golden brown and the eggs are set.
Prepare the Creamy Sauce:
- Mix the Sauce: In a bowl, mix together the Greek yogurt, mayonnaise, minced garlic, and grated or finely chopped cucumber until well combined.
Serve:
- Serve: Serve the vegetable bake hot with a dollop of creamy sauce on top.
Serving Suggestions:
- Side Dish: Pair with a fresh green salad or a side of roasted potatoes for a complete meal.
- Main Dish: Enjoy as a hearty main course with a slice of crusty bread.
Cooking Tips:
- Vegetable Prep: Ensure the vegetables are chopped into bite-sized pieces for even cooking.
- Seasoning: Adjust the seasoning to your taste by adding more or less salt, pepper, and oregano.
- Cheese: Feel free to use your favorite cheese or a combination of cheeses for a different flavor.
Nutritional Benefits:
- Vegetables: Rich in vitamins, minerals, and fiber, promoting overall health and digestion.
- Eggs: Provide high-quality protein and essential nutrients.
- Greek Yogurt: Adds protein and probiotics, beneficial for gut health.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: Use gluten-free breadcrumbs if needed.
- Nut-Free: Yes
Storage Tips:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 180°C (350°F) until warmed through, or microwave for 1-2 minutes.
Why You’ll Love This Recipe:
- Healthy: Packed with vegetables and protein.
- Flavorful: The combination of savory vegetables, eggs, and cheese is delicious.
- Easy to Make: Simple ingredients and straightforward steps.
Conclusion:
This Baked Vegetable Casserole with Creamy Sauce is a wonderful addition to your meal rotation, offering a perfect balance of flavor, nutrition, and ease of preparation. Enjoy the delicious flavors and healthy benefits of this delightful dish!
Bon Appétit!