Mediterranean Creamy Vegetable Bake

Servings: 4–6
Prep time: 15 minutes
Cook time: 35–40 minutes

Ingre****nts

Vegetables:

2 medium zucchinis, sliced

2 medium carrots, sliced thin

1 small butternut squash, peeled and cubed

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

2 tbsp olive oil

Salt and black pepper, to taste

Creamy sauce:

1 cup Greek yogurt

1/2 cup grated Parmesan cheese

2 tbsp cream cheese (optional for extra creaminess)

1 tbsp olive oil

2 garlic cloves, minced

1 tsp dried oregano

1 tsp dried thyme

Salt and black pepper, to taste

Topping:

1/4 cup breadcrumbs (optional, for crunch)

2 tbsp Parmesan cheese

Fresh parsley or dill for garnish

Instructions

Preheat oven
Preheat your oven to 200°C (400°F). Lightly grease a baking dish with olive oil.

Prepare vegetables
Place all the sliced vegetables in a large bowl. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat evenly.

Make the creamy sauce
In a separate bowl, whisk together Greek yogurt, Parmesan, cream cheese, olive oil, garlic, oregano, thyme, salt, and pepper until smooth.

Assemble the bake
Layer the vegetables in the greased baking dish. Pour the creamy sauce evenly over the vegetables and gently mix to combine, leaving a slightly layered effect.

Add topping
If using, sprinkle breadcrumbs and extra Parmesan on top for a golden, crunchy finish.

Bake
Bake in the preheated oven for 30–35 minutes, until vegetables are tender and the top is lightly golden.

Garnish and serve
Remove from oven, let it cool slightly, and garnish with fresh parsley or dill. Serve warm.

Tips & Variations

Swap in seasonal vegetables like eggplant, broccoli, or cauliflower.

For a vegan version, replace Greek yogurt and Parmesan with plant-based alternatives.

Perfect for meal prep — keeps well in the fridge for up to 3 days.

#mediterranean****t #usafoo****
#creamyvegetablebake