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Vegetable Casserole with Yogurt Cucumber Dip finished dish

Vegetable Casserole with Yogurt Cucumber Dip

Recipe card for Vegetable Casserole with Yogurt Cucumber Dip.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 2 large Potatoes, peeled and sliced
  • 1 Carrot, peeled and sliced
  • 1 small Cauliflower, cut into florets
  • 1 small Broccoli, cut into florets
  • 1 Leek, cleaned and sliced
  • 1 Bell Pepper, sliced
  • 3 Eggs
  • 400 ml Milk, divided into two parts
  • 130g (1 cup) Flour
  • 5 tablespoons Olive Oil
  • 150g (1 1/2 cups) Cheese, grated choose a type that melts well, like cheddar or mozzarella
  • 1 tablespoon Salt divided for different uses
  • Black Pepper, to taste
  • French spices such as a blend of thyme, rosemary, and marjoram
  • Olive oil for frying

Method
 

Preparation
  1. Preheat: Preheat your oven to 180°C (350°F).
  2. Boil Vegetables: In a large pot, bring water to a boil and add 1 tablespoon of salt. Add the sliced potatoes, carrot, cauliflower, and broccoli. Cook for about 3 minutes until just tender. Drain the vegetables and set them aside to cool.
  3. Fry Leek: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and fry for 5-7 minutes until soft.
  4. Cook Pepper: Add the sliced pepper and cook for an additional 2-3 minutes. Set aside.
  5. Whisk Eggs and Milk: In a bowl, whisk the eggs with half of the milk (200 ml).
  6. Add Flour: Gradually add the flour, whisking to avoid lumps.
  7. Add Seasonings: Stir in the remaining milk, remaining salt, black pepper, and French spices to form a smooth batter.
  8. Layer Vegetables: In a greased baking dish, layer the cooked potatoes, carrots, cauliflower, broccoli, leeks, and peppers.
  9. Pour Batter: Pour the batter over the vegetables, ensuring it spreads evenly.
  10. Top with Cheese: Sprinkle the grated cheese on top.
  11. Bake Casserole: Bake in the preheated oven for about 50 minutes, or until the top is golden and bubbly.
  12. Mix Dip Ingredients: In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, grated cucumber, and chopped dill. Mix well.
  13. Cool and Serve: Let the casserole cool slightly before serving. Serve with the yogurt cucumber dip on the side.

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