Description
A colorful, nutritious vegetable casserole made with roasted broccoli, zucchini, carrots, and peppers, topped with a creamy garlic dill sauce. Easily adaptable for vegans and packed with flavor.
Ingredients
- Casserole Base:
- 2 cups broccoli florets
- 1 zucchini, sliced
- 2 carrots, peeled and chopped
- 1 bell pepper, diced
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt & pepper to taste
- Garlic Dill Sauce:
- 1 cup Greek yogurt or soaked cashews (for vegan version)
- 2 garlic cloves
- 2 tbsp fresh dill (or 1 tbsp dried)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: splash of water to thin
Instructions
- Preheat oven to 400°F (200°C).
- Prep vegetables: Chop broccoli, zucchini, carrots, bell pepper, and onion into uniform sizes.
- Roast vegetables:
Toss chopped vegetables with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through. - Make the garlic dill sauce:
Blend Greek yogurt or soaked cashews with garlic, dill, lemon juice, olive oil, salt, and pepper until smooth. Add a splash of water to thin if needed. Chill for 10 minutes if time allows. - Assemble casserole:
Lower oven to 375°F (190°C). Layer roasted vegetables in a greased baking dish.
Pour garlic dill sauce evenly over the top. Optionally sprinkle vegan cheese or breadcrumbs. - Bake for 15–20 minutes until bubbly and lightly golden.
- Serve hot, garnished with fresh dill or parsley.
Notes
For a vegan version, use soaked cashews or dairy-free yogurt. Add cooked lentils or chickpeas for protein. Pairs well with rice, quinoa, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting, Baking
- Cuisine: Mediterranean