Garden Fresh Vegetable Bake with a Cheesy Twist

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:

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. 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.
3. 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.
4. Prepare Cheesy Sauce: In a separate bowl, mix together the sour cream, mayonnaise, Dijon mustard, dried thyme, dried basil, and paprika until well combined.
5. 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.
6. Add Cheesy Sauce: Pour the sour cream mixture evenly over the vegetables, spreading it to coat them.
7. Top with Cheese: Sprinkle the remaining cheddar cheese and Parmesan cheese over the top of the dish.
8. 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.
9. 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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