Delight your taste buds and nourish your body with this garden-fresh vegetable bake that’s taken to the next level with a delightful cheesy twist. This dish celebrates the vibrant colors and flavors of seasonal vegetables, all roasted to perfection and enveloped in a creamy, cheesy sauce. Whether served as a comforting side dish or a satisfying vegetarian main course, this recipe will surely become a family favorite. Join me as we explore how to create this wholesome and flavorful vegetable bake that brings together the best of garden-fresh produce and gooey melted cheese.
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare Vegetables: In a large bowl, combine the broccoli, cauliflower, diced bell peppers, zucchini, yellow squash, onion, and minced garlic. Drizzle with olive oil and season with salt and pepper. Toss well to coat.
- Roast Vegetables: Spread the seasoned vegetables in an even layer on a baking sheet. Roast in the preheated oven for about 15-20 minutes or until they are tender-crisp. Remove from the oven and set aside.
- Prepare Cheesy Sauce: In a separate bowl, mix together the sour cream, mayonnaise, Dijon mustard, dried thyme, dried basil, and paprika until well combined.
- Assemble the Bake: Transfer the roasted vegetables to the greased baking dish. Sprinkle half of the shredded cheddar cheese and half of the grated Parmesan cheese over the vegetables.
- Add Cheesy Sauce: Pour the sour cream mixture evenly over the vegetables, spreading it to coat them.
- Top with Cheese: Sprinkle the remaining cheddar cheese and Parmesan cheese over the top of the dish.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes. Then, uncover and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
- Serve: Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.
This garden fresh vegetable bake with a cheesy twist is a delicious way to enjoy a variety of vegetables with a creamy, flavorful cheese topping. It’s perfect as a side dish for any meal or can be served as a vegetarian main course. Enjoy the burst of garden flavors in every bite!
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