This Baked Vegetable Medley Delight is a colorful, hearty, and nutrient-rich casserole that celebrates the vibrant flavors of fresh vegetables like broccoli, cauliflower, carrots, mushrooms, and peppers—all beautifully baked in a creamy, cheesy egg custard. With minimal prep and simple ingredients, it’s an excellent dish for brunch, a light dinner, or a wholesome side. Perfect for vegetarians and anyone looking to add more veggies to their diet, this dish is both comforting and full of texture and flavor.

Full Recipe

Ingredients

• 1 head of broccoli

• Salt, to taste

• 2 tablespoons milk (for broccoli)

• 400 grams (approx. 3 cups) cauliflower

• 2 tablespoons milk (for cauliflower)

• 1 medium onion, chopped

• Olive oil, for sautéing

• 1 medium carrot, grated or finely chopped

• 1 garlic clove, minced

• 1 cup mushrooms, sliced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• ½ cup cherry tomatoes, halved

• 4 large eggs

• 5 tablespoons sunflower oil

• 130 grams (1 cup) all-purpose flour

• 500 ml (2 ½ cups) milk

• A handful of fresh parsley, chopped

• 150 grams (1 ½ cups) shredded cheese (cheddar, mozzarella, or a mix)

Directions

1. Bring a pot of salted water to a boil. Add the broccoli and 2 tablespoons of milk, boil for 2 minutes. Drain and place in a greased casserole dish.

2. Repeat the same process for the cauliflower: boil in salted water with 2 tablespoons of milk for 4 minutes. Drain and add to the casserole with the broccoli.

3. In a pan, heat olive oil over medium heat. Sauté the chopped onion until soft and translucent.

4. Add the grated carrot and continue cooking for another 2 minutes.

5. Add the minced garlic and sliced mushrooms. Sauté until the mushrooms release their moisture and start to brown.

6. Stir in the chopped red and yellow peppers. Cook for 2–3 minutes until slightly tender.

7. Toss in the halved cherry tomatoes, stir gently, and turn off the heat.

8. Spread the sautéed vegetables over the broccoli and cauliflower in the casserole dish.

9. In a bowl, whisk together the eggs, sunflower oil, flour, and milk until smooth. Season with salt and stir in the chopped parsley.

10. Pour the egg mixture evenly over the vegetables.

11. Sprinkle the grated cheese on top.

12. Bake in a preheated oven at 180°C (350°F) for 40 minutes or until golden brown and set.

13. Let it rest for 5 minutes before slicing and serving.

Preparation Time

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

• Servings: 6–8

Nutritional Facts (per serving, approx.)

• Calories: 280

• Protein: 12 g

• Carbohydrates: 18 g

• Fat: 18 g

• Fiber: 4 g

• Sugar: 5 g

• Calcium: 20% DV

• Vitamin A: 35% DV

• Vitamin C: 70% DV

About This Recipe

This Baked Vegetable Medley Delight brings the best of garden-fresh produce into one hearty casserole dish. Inspired by wholesome European vegetarian bakes, the recipe balances texture and flavor with creaminess from eggs and milk, richness from cheese, and a burst of color from peppers, tomatoes, and carrots. It’s a simple yet satisfying recipe that uses everyday ingredients found in most kitchens.

Why You’ll Love This Recipe

You’ll love how versatile and wholesome this recipe is—it can be a side dish, a main course, or a satisfying vegetarian entrée. It’s also a great way to use up leftover veggies or sneak more nutrition into your family’s meals. The combination of cheese, eggs, and vegetables makes it a comforting, filling, and nourishing choice for any time of the day.

The Origins and Inspiration Behind the Dish

Vegetable bakes have long been a staple across Europe, particularly in Mediterranean and Eastern European cuisines. The concept of combining seasonal vegetables with eggs, cheese, and milk and baking them into a casserole is a traditional method to create budget-friendly, nourishing meals. This recipe draws inspiration from that history but brings a modern twist with the colorful mix of vegetables and a light, airy custard.

Storage and Reheating Tips

To store leftovers, let the casserole cool completely, then cover and refrigerate for up to 3 days. You can also freeze individual portions wrapped in foil and stored in airtight containers for up to 2 months. Reheat in a preheated oven at 160°C (320°F) until warmed through, or microwave individual slices for 2–3 minutes.

Common Variations to Try

• Add Protein: Include cooked diced chicken, ham, or bacon for a non-vegetarian twist.

• Different Cheeses: Try using feta, goat cheese, or a spicy pepper jack for unique flavors.

• Add Grains: Incorporate cooked quinoa, bulgur, or rice to make it more filling.

• Spice It Up: Add chili flakes, cumin, or smoked paprika for more depth.

• Swap Vegetables: Use spinach, kale, zucchini, or green beans depending on the season or what’s in your fridge.

Pairing Recommendations

Serve this baked dish with:

• A crisp green salad with a lemon vinaigrette

• A side of garlic toast or warm crusty bread

• Tomato soup or vegetable broth

• Yogurt or tzatziki sauce for a fresh contrast

Health Benefits

This dish is a powerhouse of vitamins and minerals. Broccoli and cauliflower are rich in fiber, antioxidants, and vitamins C and K. Peppers and carrots boost your intake of beta-carotene and vitamin A, essential for eye health. Mushrooms are great for immune support, and eggs provide high-quality protein. It’s a heart-healthy, gut-friendly, and low-sugar recipe perfect for balanced diets.

10 Frequently Asked Questions

1. Can I make this dish dairy-free?
Yes, you can use plant-based milk and dairy-free cheese alternatives. Just make sure they are unsweetened.

2. Can I use frozen vegetables?
Yes, just thaw them first and drain excess moisture to prevent a soggy bake.

3. What other vegetables can I add?
Zucchini, spinach, leeks, or sweet potatoes make excellent additions.

4. Can I make this ahead of time?
Absolutely. Prepare and assemble the dish, then cover and refrigerate up to 24 hours before baking.

5. How do I prevent the dish from becoming watery?
Drain cooked vegetables well and sauté any high-moisture veggies (like mushrooms or zucchini) before adding.

6. What’s the best cheese to use?
A blend of mozzarella and cheddar offers both meltiness and flavor, but feel free to experiment.

7. Can I make it gluten-free?
Yes, substitute the flour with a gluten-free all-purpose flour blend.

8. Is this dish good for kids?
Definitely! It’s a colorful and tasty way to introduce kids to a variety of vegetables.

9. Can I bake this in muffin tins for individual portions?
Yes, reduce the baking time to 20–25 minutes and use greased silicone or non-stick muffin trays.

10. Can I reheat this in the microwave?
Yes, microwave individual slices on medium heat for 2–3 minutes until heated through.

Conclusion

Baked Vegetable Medley Delight is the ultimate cozy, nutritious, and customizable casserole that brings comfort and vibrant flavors to your table. With its beautiful layers of broccoli, cauliflower, carrots, peppers, and cheesy egg custard, this dish satisfies both taste and nutrition. Whether you’re feeding a crowd, prepping meals ahead, or simply craving a veggie-packed comfort meal, this recipe is a guaranteed crowd-pleaser. Try it once, and it may become a staple in your weekly rotation!