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INSTRUCTIONS:
Preheat the oven: Preheat the oven to 350°F and grease a 9×13 baking pan.
Prepare the vegetables: Mix broccoli, cauliflower, pepper and zucchini in a large bowl.
yellow onion, onion and garlic paste. Drizzle with olive oil and season with salt and pepper.
Spray thoroughly onto the coating.
Roasted vegetables: Distribute spicy vegetables evenly during the cooking process.
Bake in the preheated oven for 15-20 minutes or until cooked through. Take it out of the oven.
Prepare the cheese sauce: In a separate bowl, mix cream, mayonnaise, Dijon mustard, dried thyme, dried basil and red pepper until well combined.
Prepare the bread: Place the roasted vegetables in the baking dish.
Sprinkle half of the grated cheddar cheese and half of the Parmesan cheese over the roasted vegetables.
Add the cheese sauce: Pour and spread the creamy mixture evenly over the vegetables.
Cheese top: Sprinkle the remaining cheddar cheese and Parmesan cheese on the plate.
Baking: Cover the baking tray with foil and bake in the hot oven for 20-25 minutes. Then remove the lid and bake for 10-15 minutes or until the cheese is bubbly and brown.
To serve: Remove from the oven and let cool slightly. Drizzle with freshly squeezed oil before serving.
You can enjoy a variety of rich, delicious cheesy vegetables with this cheesy garden vegetable casserole.
It is delicious as a side dish with any meal, and can also be served as a vegetarian main course. Enjoy the garden food explosion with every bite!
How to Store
Refrigerate:
Let the casserole cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days.
Reheat:
Reheat individual portions in the microwave until hot, or warm the whole casserole in a 350°F (175°C) oven, covered with foil, for about 15–20 minutes, or until heated through.
Freeze:
This casserole can also be frozen. Wrap the fully cooled casserole tightly in plastic wrap and then foil, or store in a freezer-safe container.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as above.
Variations and Tips
Add Protein:
For a heartier casserole, stir in cooked diced chicken, turkey, ham, or crumbled cooked bacon before baking.
Make it Low-Carb:
Skip the squash or peppers if you prefer fewer carbs, or replace them with more broccoli or cauliflower.
Try Different Cheeses:
Swap cheddar for Monterey Jack, Gruyère, mozzarella, or a blend for a different cheesy flavor.
Add Crunch:
Top the casserole with buttered breadcrumbs, crushed crackers, or crispy fried onions before the final bake for extra texture.
Make It Spicier:
Add chopped jalapeños, a pinch of cayenne, or extra red pepper flakes to the sauce for a kick.
Use Frozen Veggies:
In a pinch, use frozen mixed veggies — just thaw and pat them dry before roasting to avoid excess moisture.
Meal Prep Tip:
You can roast the vegetables and prepare the sauce a day ahead. Store separately, then assemble and bake when ready to serve.
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