Fresh Vegetable Bake with a Cheesy Twis
INGREDIENTS:
2 cups broccoli florets
2 cups cauliflower
1 red pepper, chopped
1 yellow pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 onion, finely chopped
2 cloves garlic, thawed
2 tablespoons olive oil
Salt and pepper to taste
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon red pepper powder
Chopped fresh parsley (for garnish)
INSTRUCTIONS:
Preheat the oven: Preheat the oven to 350°F and grease a 9×13 baking pan.
Prepare the vegetables: Mix broccoli, cauliflower, pepper and zucchini in a large bowl. yellow onion, onion and garlic paste. Drizzle with olive oil and season with salt and pepper. Spray thoroughly onto the coating.
Roasted vegetables: Distribute spicy vegetables evenly during the cooking process. Bake in the preheated oven for 15-20 minutes or until cooked through. Take it out of the oven.
Prepare the cheese sauce: In a separate bowl, mix cream, mayonnaise, Dijon mustard, dried thyme, dried basil and red pepper until well combined.
Prepare the bread: Place the roasted vegetables in the baking dish. Sprinkle half of the grated cheddar cheese and half of the Parmesan cheese over the roasted vegetables. Add the cheese sauce: Pour and spread the creamy mixture evenly over the vegetables.
Cheese top: Sprinkle the remaining cheddar cheese and Parmesan cheese on the plate.
Baking: Cover the baking tray with foil and bake in the hot oven for 20-25 minutes. Then remove the lid and bake for 10-15 minutes or until the cheese is bubbly and brown.
To serve: Remove from the oven and let cool slightly. Drizzle with freshly squeezed oil before serving.
You can enjoy a variety of rich, delicious cheesy vegetables with this cheesy garden vegetable casserole. It is delicious as a side dish with any meal, and can also be served as a vegetarian main course. Enjoy the garden food explosion with every bite!