Garden Fresh Vegetable Bake with a Cheesy Twist (Page 2 ) | June 25, 2024
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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: Savor the Crunch: Pan-Fried Zucchini Rounds Topped with Cheese
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