Vegetable Bake with Broccoli, Cauliflower, and Cheese

This hearty vegetable bake combines tender broccoli and cauliflower with colorful peppers, sweet carrots, and juicy cherry tomatoes, all held together with a savory egg mixture and topped with melted cheese. It's a nutritional powerhouse that doesn't sacrifice on flavor, creating a satisfying meal that works for breakfast, lunch, or dinner. I've made this countless times for my family, and it's become our go-to recipe when we need something wholesome yet comforting.

The first time I served this to my veggie-skeptical friends, they asked for seconds and the recipe! There's something about the way the vegetables become tender and flavorful, combined with the fluffy egg mixture and gooey cheese topping that makes even reluctant vegetable eaters clean their plates.

Ingredients

• 1 broccoli head (about 300g), cut into florets: Provides vibrant color and a healthy dose of vitamins C and K. Make sure to cut into evenly sized pieces for consistent cooking.
• 400g cauliflower, cut into florets: Adds a mild, nutty flavor and creamy texture when cooked properly. Its neutral taste makes it a perfect canvas for the other flavors.
• 1 tablespoon salt (for boiling water): Seasons the vegetables from the inside out as they cook.
• 4 tablespoons milk (for boiling vegetables): A clever trick that helps maintain tenderness and enhances flavor of the cruciferous vegetables.
• 1 onion, diced (about 1 cup): Forms the aromatic foundation of the dish. Yellow or white onions work best.
• Olive oil for sautéing: Adds richness and helps the vegetables develop flavor as they cook.
• 1 carrot, grated (about 1 cup): Provides natural sweetness and beautiful color contrast.
• 1 garlic clove, minced: Infuses the dish with aromatic depth. Fresh garlic is best, but pre-minced works in a pinch.
• 2 peppers of different colors, diced (about 1 cup each): Red, yellow, or orange peppers add vibrant color and sweet flavor.
• 1 sprig cherry tomatoes (about 1 cup): Creates juicy pockets of brightness throughout the bake.
• 4 eggs: Acts as the binding agent that holds everything together and adds protein.
• 1 teaspoon salt: Ensures the egg mixture is well-seasoned.
• 5 tablespoons sunflower oil: Creates richness in the batter. You can substitute with olive oil if preferred.
• 1 cup (130g) flour: Gives structure to the bake, creating a cake-like consistency.
• 2.5 cups (500ml) milk: Makes the batter creamy and smooth.
• 2 tablespoons fresh parsley, chopped: Adds a fresh, herbaceous note.
• 2 tablespoons fresh dill, chopped: Provides distinctive flavor that elevates the dish.
• 150g (1.5 cups) cheese, grated: Creates that irresistible golden, bubbly topping. Sharp cheddar, mozzarella, or a blend works wonderfully.

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Step-by-Step Instructions

Step 1:

Prepare the vegetables - Preheat your oven to 180°C (350°F). Fill a large pot with water, add 1 tablespoon of salt and 4 tablespoons of milk, and bring to a boil. Add the broccoli and cauliflower florets and cook for 5-7 minutes until just tender—they should still have a slight bite as they'll continue cooking in the oven. Drain thoroughly and set aside.

Step 2:

Sauté the aromatics - Heat a generous drizzle of olive oil in a large frying pan over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent. Add the grated carrot and minced garlic, cooking for another minute until fragrant. Then add the diced peppers and sauté for 5 minutes until they begin to soften but still maintain some crunch.

Step 3:

Combine all vegetables - In a large mixing bowl, gently toss together the boiled broccoli and cauliflower, the sautéed vegetable mixture, and the cherry tomatoes. Spread this colorful medley evenly in a greased 9x13 inch baking dish or similar sized oven-safe dish.

Step 4:

Prepare the batter - In a separate large bowl, whisk together the eggs, salt, and sunflower oil until well combined. Gradually add the flour while whisking continuously to avoid lumps. Slowly pour in the milk, continuing to whisk until you have a smooth, pourable batter. Stir in the chopped parsley and dill.

Step 5:

Assemble the bake - Pour the egg batter evenly over the vegetables in the baking dish, gently shaking the dish if needed to ensure the batter seeps into all the spaces between the vegetables. Sprinkle the grated cheese evenly over the top.

Step 6:

Bake to perfection - Place the dish in the preheated oven and bake for 30-40 minutes until the top is golden brown and the center is set. You can test doneness by inserting a knife into the center—it should come out clean with no wet batter clinging to it.

Step 7:

Rest before serving - Allow the vegetable bake to rest for 5-10 minutes before cutting. This helps it set further and makes for cleaner slices. Garnish with additional fresh herbs if desired before serving.

The Secret to Perfect Texture

The key to a successful vegetable bake lies in the preparation of the vegetables. Briefly boiling the broccoli and cauliflower with milk in the water is a game-changer—it helps maintain their tenderness while preventing them from becoming waterlogged. Sautéing the onions, carrots, and peppers before adding them to the bake develops their flavors and removes excess moisture that could make the bake soggy.

Endless Variations

This versatile recipe can be adapted in countless ways:

• Vegetable Swaps: Zucchini, spinach, mushrooms, or sweet potatoes work beautifully in place of or in addition to the vegetables listed.
• Cheese Options: Try Gruyère for a nutty flavor, feta for tanginess, or a smoked cheese for depth.
• Herb Combinations: Basil and oregano for an Italian twist, or thyme and rosemary for a more earthy profile.
• Protein Additions: Add cooked, diced chicken or ham for non-vegetarians, or chickpeas for extra plant-based protein.

Make It Ahead

This vegetable bake is perfect for meal prep:

• Prepare all vegetables and the batter up to 24 hours in advance, storing them separately in the refrigerator.
• Assemble and bake when ready to serve.
• Fully baked leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

I learned through trial and error that grating the carrot rather than dicing it distributes its sweetness more evenly throughout the dish and helps it cook at the same rate as the other vegetables. It's a small detail that makes a significant difference in the final result!

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After making this countless times, I've discovered that allowing all the boiled and sautéed vegetables to cool slightly before combining them with the egg mixture prevents the eggs from starting to cook prematurely, resulting in a more uniform texture throughout the bake.

This colorful vegetable bake has become a staple in my home—not only because it's nutritious, but because it truly satisfies. It's the kind of dish that proves healthy eating doesn't have to be boring or flavor-sacrificing. Whether you're serving it for Sunday brunch, a light dinner, or packing it for lunch the next day, it's sure to become a favorite in your recipe collection too!

Frequently Asked Questions

→ Can I prepare this vegetable bake ahead of time?

Yes! You can prepare all the vegetables and the egg mixture up to a day ahead, store them separately in the refrigerator, then assemble and bake when ready to serve.

→ What type of cheese works best for this recipe?

Medium to sharp cheddar provides great flavor, but you can also use mozzarella for more stretch, Gruyère for nuttiness, or a combination of your favorite melting cheeses.

→ Can I make this recipe gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch to achieve the same thickening effect.

→ What can I serve with this vegetable bake?

This bake works well as a main dish with a simple green salad, or as a side dish alongside roasted chicken or grilled fish. It's also excellent for brunch!

→ How do I store and reheat leftovers?

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or place the whole bake (covered with foil) in a 350°F oven until heated through.