INSTRUCTONS:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:
Steam the cauliflower and broccoli florets until they are just tender, about 5-7 minutes. Drain and set aside.
In a large skillet, heat a little olive oil over medium heat. Add the red and yellow bell peppers, red onion, zucchini, cherry tomatoes and garlic. Saute until the vegetables are softened, about 5 minutes.
3. Make the Sauce:
In a large mixing bowl, combine the Greek yogurt, feta cheese, and beaten eggs. Mix well.
Add the olive oil, dried oregano, dried basil, dried thyme, salt, and pepper to the mixture. Stir to combine.
4. Assemble the Casserole:
In a large casserole dish, spread the steamed cauliflower and broccoli evenly.
Add the sauteed vegetables on top of the cauliflower and broccoli.
Pour the sauce over the vegetables, spreading it evenly with a spatula.
5. Add the Toppings:
In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and chopped parsley.
6. Bake:
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
7. Serve:
Let the casserole cool for a few minutes before serving. Enjoy your hearty, Mediterranean-friendly cauliflower and broccoli vegetable casserole!
This dish is perfect as a main course or as a side dish. It’s packed with vegetables and Mediterranean flavors, making it both healthy and satisfying.
