Description
This creamy vegetable bake is loaded with tender veggies and a rich, cheesy sauce—comforting, easy to make, and perfect as a side or vegetarian main.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup chopped carrots
- 1 cup peas
- 1 cup cauliflower florets or spinach
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup heavy cream or Greek yogurt/coconut milk (for lighter version)
- 1½ cups shredded cheese (cheddar or mozzarella)
- ½ cup breadcrumbs (optional, or gluten-free)
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Blanch broccoli, carrots, and cauliflower in boiling water for 2–3 minutes. Drain and set aside.
- Sauté onion and garlic in olive oil until soft.
- Make the sauce: In a saucepan, combine cream, 1 cup cheese, herbs, salt, and pepper. Heat gently until cheese melts and sauce thickens.
- Assemble the bake: In a greased baking dish, add the blanched veggies and peas.
- Pour the creamy sauce over the vegetables.
- Top with remaining cheese and breadcrumbs.
- Bake uncovered for 25–30 minutes until the top is golden and bubbly.
- Cool slightly before serving.
Notes
Substitute coconut milk for a dairy-free option or add cooked quinoa or rice to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 40mg