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Prepare the Vegetables:
Start by boiling the diced potatoes in salted water until they are just tender, about 10-12 minutes. Drain the potatoes and set them aside.
While the potatoes are boiling, steam the broccoli florets until they are tender but still crisp, about 5-7 minutes. Set aside.
Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the grated carrot, minced garlic, and diced bell peppers to the skillet. Sauté for an additional 5 minutes until the vegetables are softened.
Stir in the cherry tomatoes and cook for another 2 minutes, just until they begin to soften.
Make the Casserole Base:
In a large mixing bowl, whisk together the eggs, sunflower oil, flour, and milk until smooth. Season the mixture with 1 teaspoon of salt.
Stir in the fresh parsley and dill, and then gently fold in the sautéed vegetables, boiled potatoes, and steamed broccoli.
Assemble the Casserole:
Preheat your oven to 180°C (350°F). Grease a large baking dish with a little sunflower oil or butter.
Pour the vegetable and egg mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the grated cheese over the top of the casserole, ensuring it is evenly distributed.
Bake the Casserole:
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set.
Once baked, remove the casserole from the oven and let it cool for a few minutes before serving.
Prepare the Sauce:
While the casserole is baking, prepare the sauce by mixing together the Greek yogurt or sour cream, ketchup, mayonnaise, and minced garlic in a small bowl. Stir until smooth.
Adjust the seasoning with salt and pepper if necessary.
Serve:
Slice the casserole into portions and serve warm, drizzled with the prepared sauce and garnished with fresh dill. This dish pairs wonderfully with a simple green salad or crusty bread.
Cooking Tips
Add Protein: To make this casserole more filling, consider adding a protein source like cooked chicken, turkey, or even tofu. Simply stir the cooked protein into the vegetable mixture before baking.
Cheese Variations: Feel free to experiment with different types of cheese. Cheddar, mozzarella, or feta all work well in this casserole, adding their unique flavors to the dish.
Make-Ahead: This casserole can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Just assemble the casserole, cover it tightly with plastic wrap, and bake it when you’re ready to serve.
Vegetable Substitutions: Don’t be afraid to swap out vegetables based on what you have on hand. Zucchini, mushrooms, or spinach can be great additions or substitutions in this recipe.
Nutritional Benefits
This vegetable casserole is not only delicious but also packed with nutrients:
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