Description
A wholesome and flavorful vegetable bake made with sautéed peppers and tomatoes, blanched cauliflower and broccoli, and a creamy egg batter — all topped with mozzarella cheese and a garlicky yogurt glaze. Perfect as a vegetarian main or hearty side dish.
Ingredients
- For the Vegetables:
- 1 onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tomatoes, chopped
- Olive oil, salt, oregano to taste
- For the Cauliflower & Broccoli:
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- Salt for blanching
- For the Egg Mixture:
- 3 eggs
- Salt to taste
- For the Batter:
- 5 tbsp olive oil
- 150g Greek yogurt
- 130g rice flour or all-purpose flour
- 200ml milk
- Salt
- Chopped parsley
- For the Topping:
- 200g mozzarella cheese
- 1 tbsp Greek yogurt
- 1 tsp ketchup
- 1 garlic clove, minced
Instructions
- Preheat oven to 180°C (350°F).
- Sauté Vegetables: Heat olive oil and sauté chopped onion until soft. Add garlic, bell peppers, and tomatoes. Cook until tomatoes soften. Season with salt and oregano.
- Blanch Veggies: Boil cauliflower and broccoli florets for 5 minutes. Drain thoroughly and set aside.
- Prepare Egg Mixture: In a bowl, whisk the eggs with a pinch of salt.
- Prepare Batter: In another bowl, mix olive oil, Greek yogurt, flour, milk, salt, and chopped parsley until smooth.
- Assemble: Spread sautéed vegetables in a greased baking dish. Layer cauliflower and broccoli on top. Pour over the egg mixture, then add the topping mixture (yogurt, ketchup, and minced garlic). Sprinkle mozzarella cheese evenly on top.
- Bake: Bake for 40 minutes, or until golden and set. Cool slightly before serving.
Notes
For extra flavor, add some crumbled feta or a pinch of chili flakes to the sautéed vegetables. This dish can be made ahead and reheated for an easy meal.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired