Vegetable Bake with Herbed Yogurt–Dill Sauce

This Vegetable Bake with Herbed Yogurt–Dill Sauce is a wholesome and vibrant dish that brings together a rainbow of vegetables bound in a savory custardy bake, topped with melting mozzarella and served with a cool, tangy sauce. Ideal for weeknight dinners, casual brunches, or meal prep, the dish offers a satisfying mix of textures—from the tender sautéed vegetables to the crisp breadcrumb topping and bubbly cheese layer.

This plant-forward recipe is rich in flavor thanks to garlic, leeks, bell pepper, mushrooms, cabbage, and carrot, all balanced by creamy cheese and fresh herbs. The accompanying yogurt–dill sauce lends a refreshing, zesty note that elevates the bake to something truly special. Whether you’re cooking for family, guests, or just yourself, this recipe is comforting, colorful, and nourishing.

Cooking Time

• Preparation Time: 20 minutes

• Cooking Time: 25 minutes

• Total Time: 45 minutes

Ingredients

For the Vegetable Bake

• 2 large eggs, beaten

• 2–3 tablespoons all-purpose flour

• ½ teaspoon salt, plus more for seasoning

• 2 tablespoons plant oil (vegetable or sunflower)

• 200 g cabbage, shredded

• 30 g hard cheese (Parmesan or Pecorino), grated

• 2 tablespoons fine breadcrumbs

• 1 small leek (white & light green parts), sliced

• 2 garlic cloves, minced

• 1 medium carrot, peeled and diced

• 1 red bell pepper, diced

• 4 mushrooms, sliced

• Fresh parsley, chopped (approx. 2 tablespoons)

• 100 g mozzarella cheese, torn or grated

For the Herbed Yogurt–Dill Sauce

• 100 g sour cream or Greek yogurt

• ½ fresh cucumber, seeded and finely diced

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• Juice of ½ lemon

• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

• Salt and black pepper, to taste

Step‑by‑Step Cooking Directions

1. Preheat & Prepare
Preheat your oven to 180 °C (356 °F). Lightly oil an 8×8 inch (20×20 cm) baking dish.

2. Sauté Aromatics
Heat 2 Tbsp plant oil in a large skillet over medium heat. Add sliced leek and sauté 3–4 minutes until softened. Add minced garlic and cook another minute until fragrant.

3. Cook the Vegetables
Add diced carrot to the skillet and cook for 3 minutes. Stir in diced red bell pepper and sliced mushrooms, seasoning lightly with salt and pepper. Sauté for 4–5 minutes until vegetables are tender and excess moisture has evaporated.

4. Wilt the Cabbage
Add shredded cabbage to the skillet and sprinkle with ½ tsp salt. Continue to cook, stirring often, for about 5 minutes until the cabbage is wilted and bright green. Remove from heat and let cool slightly.

5. Mix the Binder
In a medium bowl, whisk together beaten eggs, 2 Tbsp flour, and ½ tsp salt until smooth. Stir in grated hard cheese and chopped parsley.

6. Combine & Assemble
Gently fold the sautéed vegetables into the egg‑flour mixture. Transfer this mixture into the prepared baking dish, smoothing the top evenly with a spatula. Sprinkle breadcrumbs across the surface, then top with torn or grated mozzarella.

7. Bake
Place the casserole in the oven and bake for 20–25 minutes, until the center is set and the top is golden and bubbling.

8. Prepare the Herbed Yogurt–Dill Sauce
While the bake is in the oven, whisk together sour cream or Greek yogurt, diced cucumber, mayonnaise, Dijon mustard, lemon juice, and chopped dill in a bowl. Season with salt and black pepper to taste.

9. Serve
Once the bake is golden and firm, remove it from the oven and let it rest for a few minutes. Slice into squares and serve warm, garnished with a side of the herbed yogurt–dill sauce.

Nutritional Information

(Estimated per serving; recipe makes 4 servings)

• Calories: 300–350 kcal

• Protein: 16 g

• Carbohydrates: 22 g

• Fat: 18 g

• Fiber: 4 g

• Sodium: 480 mg

• Calcium: 180 mg

The Origins and Popularity of the Recipe

Vegetable bakes bound in custard‑like mixtures are common in Mediterranean and Eastern European cuisines—recipes like Greek spanakopita, Italian frittatas, and Russian zapekanka share similar roots. This version, featuring cabbage, mushrooms, and leeks, is a fresh take on those traditions.

Increasingly popular in modern home cooking, casseroles like this are prized for their simplicity, nutrition, and ease of meal prep—plus they’re vegetarian without compromising on flavor. The herbed yogurt sauce draws from Central Asian and Scandinavian traditions of pairing fresh herbs with dairy.

Reasons Why You’ll Love the Recipe

• A delicious balance of creamy, cheesy, crisp, and fresh

• Versatile: serve it warm or at room temperature

• Packed with vegetables and protein—ideal for meatless meals

• Easy to make ahead and reheat

• Suitable for vegetarians with adaptable ingredients

Health Benefits

• Cabbage: high in vitamins C and K, antioxidants, and fiber

• Leeks and garlic: offer prebiotic support for gut health

• Carrots, mushrooms & bell peppers: rich in vitamins, phytonutrients, and minerals

• Eggs and cheeses: provide high‑quality protein and calcium

• Greek yogurt & cucumber: the sauce adds probiotics and hydration

Overall, the bake is a nutrient-dense, balanced dish that delivers comfort and well‑rounded nutrition.

Serving Suggestions

• Pair with a fresh green salad dressed in lemon vinaigrette

• Serve alongside grilled fish, roasted chicken, or baked tofu

• Offer warm crusty bread or garlic focaccia

• Include as part of brunch with sliced avocado and fresh fruit

• Garnish with fresh herbs and a squeeze of lemon for extra brightness

Common Mistakes to Avoid

• Adding uncooked vegetables directly: always sauté until moisture is reduced

• Overloading on crumbs or cheese: can overpower the vegetables

• Letting the egg mixture sit too long before baking: it may deflate

• Skipping the sauce: adds essential freshness and creaminess

• Baking in a too‑large or small dish: may lead to uneven texture

Pairing Recommendations

• Drink: A crisp Sauvignon Blanc, light lager, or sparkling mineral water

• Side: A beetroot salad, roasted tomatoes, or green bean salad

• Soup starter: Tomato basil bisque or chilled cucumber soup

• Condiment: Serve with a dollop of extra-herbed yogurt sauce

Cooking Tips

• Use a mix of hard cheese blends (Parmesan + Pecorino) for a sharper flavor

• Lightly toast the breadcrumbs before sprinkling for extra crunch

• Swap plant oil for olive oil for richer flavor

• Sprinkle fresh parsley or thyme over the finished bake

• Leftovers keep well—reheat gently in a low oven to crisp the top

Similar Recipes to Try

• Summer Vegetable Frittata with Goat Cheese

• Vegetarian Lasagna with Spinach & Ricotta

• Broccoli and Cauliflower Cheesy Bake

• Greek Briam (oven-roasted Mediterranean vegetables)

• Tomato-Potato Gratin with Herbs

Variations to Try

• Gluten‑Free: substitute the flour and breadcrumbs with GF versions

• Keto: replace breadcrumb and flour with grated Parmesan

• Add protein: stir in cooked quinoa, lentils, or crumbled firm tofu

• Spicy twist: add crushed chili flakes or cayenne to the mix

• Cheese swap: try Gouda, Gruyère, or crumbled feta for a sharper profile

Ingredient Spotlight

Cabbage
An underappreciated superfood, cabbage is inexpensive, nutritious, and holds up well in baked dishes, adding bulk, fiber, and subtle sweetness.

Leeks
Mild and aromatic, leeks bring onion-like flavor with less bite, adding depth and elegance to the dish.

Hard Cheese (Parmesan/Pecorino)
A little goes a long way—this cheese adds umami, saltiness, and helps bind the eggs during baking.

Mozzarella
Its melting quality creates that craveable, cheesy top layer that makes the bake feel indulgent yet balanced.

Herbed Yogurt–Dill Sauce
Bright, tangy, and cooling—this sauce transforms the bake into a dish that’s fresh, light, and well-rounded.

Conclusion Paragraph

This Vegetable Bake with Herbed Yogurt–Dill Sauce is a celebration of flavor, nutrition, and simplicity. With a melty, golden top and a core bursting with tender vegetables and custard, it’s a dish that comforts while nourishing. Whether you’re cooking for family, hosting brunch, or preparing easy meals ahead of time, this vegetarian recipe is bound to become a staple in your kitchen. Pair it with the herbed yogurt sauce, and you’ll have a vibrant dish that feels both down-to-earth and delightfully gourmet.

10 Comprehensive Frequently Asked Questions

1. Can I make this gluten‑free?
Yes—substitute the flour and breadcrumbs with certified gluten‑free alternatives.

2. Can I advance‑prep the bake?
Absolutely. Combine the vegetable mixture with the binder, cover, and refrigerate. Add toppings and bake when ready.

3. Is there a dairy‑free option?
Use dairy‑free yogurt or vegan sour cream and omit cheese or add vegan mozzarella.

4. How long will leftovers last?
Store in an airtight container in the fridge for 3–4 days. Reheat in the oven at 180 °C for best texture.

5. Can I freeze baked pieces?
Yes. Once cooled, freeze in portions and thaw in the fridge before reheating.

6. Can I add other veggies?
Definitely—broccoli, zucchini, or sweet corn work well.

7. Is the herbed yogurt sauce essential?
It adds refreshing contrast, but you can also serve the bake with tzatziki or a simple vinaigrette.

8. How can I make it crispier on top?
Broil for the last 2 minutes or lightly toast the breadcrumbs before topping.

9. Can I double the recipe?
Yes, use a larger baking dish and increase baking time by about 5–10 minutes, stirring halfway.

10. What’s the best way to dice vegetables uniformly?
Use a sharp knife or mandoline for even cuts, ensuring consistent cooking and presentation