Preheat your oven to 200°C (392°F). Grease a baking pan with olive oil. The recommended pan size is approximately 21 cm x 27 cm.

Peel and thinly slice the potatoes, carrots, onion, and garlic cloves.

Arrange the sliced vegetables in layers in the prepared baking pan, sprinkling each layer with salt, black pepper, chopped parsley, and dill.

Slice the mozzarella ball and place the slices evenly over the top layer of vegetables.

In a bowl, whisk together the eggs with a pinch of salt and black pepper. Pour the egg mixture evenly over the vegetables and mozzarella slices.

Drizzle some olive oil on top of everything.

Cover the baking pan with foil and bake in the preheated oven for about 30 minutes.

While the bake is cooking, prepare the dressing. In a small bowl, mix together the sour cream, yogurt, salt, black pepper, sweet mustard, and chopped parsley.

After 30 minutes, remove the foil from the baking pan and continue baking for an additional 20 minutes or until the top is golden brown and the vegetables are tender.

Once baked, let it cool slightly before serving. Drizzle the prepared dressing over the bake or serve it on the side as a dip.