Garden Fresh Vegetable Bake with a Cheesy Twist (Page 1 ) | June 5, 2024
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The crisp textures and vivid tastes of fresh garden vegetables are combined with the creamy richness of cheese in this Veggie Delight Casserole, which results in a perfect balance in each and every mouthful. If you are looking for a robust meal that will help you achieve your weight reduction goals or if you just want to have a nourishing supper with your family, this casserole is a wonderful option that meets both your taste buds and your health concerns.

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For the purpose of enhancing not only the tastes but also the nutritional advantages, each component of the Veggie Delight Casserole has been meticulously selected. The bright peppers and spicy spices give a punch of flavor and antioxidants to this meal, while the potatoes and cabbage serve as the dish’s core components, providing fiber and critical vitamins. This casserole, which has been baked to a golden perfection, is not only very attractive to the tongue, but it is also very pleasing to the eyes, which makes it the ideal meal for those who value wonderful cuisine that is also beneficial for them.

INGREDIENTS

4 tablespoons oil 80 ml

1 onion diced

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2 medium potatoes peeled and diced

400 grams of chopped cabbage

1 carrot grated

3 green peppers diced

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1/2 red pepper diced

1 teaspoon chili powder 5 grams

1 teaspoon black pepper 5 grams

1 teaspoon salt 5 grams

3 eggs

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Less than 1 cup of milk 170 ml

Less than 1 cup of yogurt 170 ml

1/2 tea glass of oil 45 ml

2.5 tablespoons of flour 35 grams

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1 teaspoon salt 5 grams

1 teaspoon black pepper 5 grams

1 packet of baking powder 10 grams

1 pinch of parsley

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200 grams of grated cheddar cheese

INSTRUCTIONS

Preheat the oven to 180°C (350°F).
In a large pan, heat the oil over medium heat. Add the diced onion and sauté until translucent.
Add the diced potatoes to the pan and cook for about 5 minutes.
Stir in the chopped cabbage, grated carrot, diced green peppers, and red pepper. Cook for another 5 minutes.
Season the vegetable mixture with chili powder, black pepper, and salt. Mix well and remove from heat.
In a separate bowl, whisk together the eggs, milk, yogurt, oil, flour, salt, black pepper, and baking powder until smooth.
Stir in the grated cheddar cheese and parsley.
Grease a baking dish and spread the vegetable mixture evenly on the bottom.
Pour the egg and cheese mixture over the vegetables.
Bake for about 40-45 minutes, or until the top is golden brown and set.
Allow the casserole to cool slightly before slicing and serving.

Next: Loaded Cajun Potato
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