Brighten up your weekend meals with this delicious veggie casserole, featuring a vibrant mix of cauliflower, broccoli, and a medley of colorful bell peppers, all nestled in a fluffy egg batter. Topped with a creamy dill sauce, this dish is not only nutritious but also packed with flavors that will delight your taste buds.
Ingredients:
For the Casserole:
- Broccoli: 1 head, cut into florets
- Cauliflower: 400g, cut into florets
- Salt: 2 tablespoons (divided)
- Milk: 4.5 cups (divided into 2 tablespoons and 2.5 cups)
- Onion: 1, chopped
- Olive Oil: For sautéing
- Carrot: 1, diced
- Garlic: 1 clove, minced
- Bell Peppers: 2 of different colors, chopped
- Cherry Tomatoes: 1 sprig, halved
- Eggs: 4
- Sunflower Oil: 5 tablespoons
- Flour: 1 cup (130g)
- Fresh Parsley and Dill: Chopped
- Cheese: 150g, grated
For the Sauce:
- Yogurt or Sour Cream: 2 tablespoons
- Mayonnaise: 2 tablespoons
- Garlic: 1 clove, minced
- Dill: Chopped
Instructions:
- Prepare the Vegetables:
- In a large pot, bring water to a boil and add 1 tablespoon of salt and 2 tablespoons of milk. Add the broccoli and cook for 2 minutes. Remove and drain.
- In the same pot, add the cauliflower and cook for 4 minutes with another tablespoon of salt and 2 tablespoons of milk. Remove and drain.
- Sauté the Aromatics:
- In a skillet, heat some olive oil over medium heat. Add the chopped onion and fry until translucent.
- Add the diced carrot, minced garlic, and chopped peppers. Cook until they start to soften.
- Stir in the halved cherry tomatoes and cook for a few more minutes.
- Prepare the Batter:
- In a large bowl, whisk together the eggs, 5 tablespoons of sunflower oil, and 1 teaspoon of salt.
- Gradually add the flour while continuing to mix. Slowly pour in 2.5 cups of milk, whisking to create a smooth batter.
- Fold in the chopped parsley and dill.
- Assemble the Casserole:
- Preheat your oven to 180°C (350°F).
- In a large baking dish, combine the sautéed vegetables with the broccoli and cauliflower. Pour the batter over the vegetables, ensuring they are evenly coated.
- Sprinkle the grated cheese on top.
- Bake:
- Place the casserole in the oven and bake for about 40 minutes, or until the top is golden and the batter is set.
- Make the Sauce:
- In a small bowl, mix together the yogurt or sour cream, mayonnaise, minced garlic, and chopped dill.
- Serve:
- Once the casserole is baked, let it cool slightly before serving. Serve with the creamy dill sauce on the side.
Why This Recipe Works: This veggie casserole combines the crunch and natural sweetness of garden vegetables with a rich and creamy egg batter, creating a perfect blend of textures and flavors. The creamy dill sauce adds a tangy finish that complements the savory notes of the casserole beautifully. Perfect for a weekend brunch or a comforting family dinner, this recipe is sure to become a new favorite.