Broccoli and Vegetable Casserole with Yogurt Mustard Sauce
For the Casserole:
- 2 cups broccoli florets (about 300g), washed and chopped
- 1 cup cauliflower florets (about 150g)
- 1 large carrot, peeled and sliced thinly
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Yogurt Mustard Sauce:
- 1 cup plain Greek yogurt (or regular yogurt)
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (for extra texture)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup (optional for sweetness)
- Salt and pepper, to taste
For the Topping:
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil or melted butter
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a large casserole dish with olive oil or butter to prevent sticking.
Step 2: Prepare the Vegetables
Wash and chop all the vegetables. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
Step 3: Cook the Vegetables
Add the broccoli, cauliflower, carrots, zucchini, and red bell pepper to the skillet. Season with salt, pepper, and dried thyme. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant.
Step 4: Make the Yogurt Mustard Sauce
In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, whole grain mustard, lemon juice, olive oil, and honey or maple syrup (if using). Add salt and pepper to taste. The sauce should be smooth and creamy with a tangy flavor.
Step 5: Combine and Assemble
Transfer the cooked vegetables to the prepared casserole dish. Pour the yogurt mustard sauce over the vegetables and mix everything gently to coat evenly.
Step 6: Prepare the Topping
In a small bowl, mix the breadcrumbs, grated Parmesan cheese (if using), and olive oil or melted butter. Sprinkle this mixture evenly over the top of the casserole to create a crispy, golden crust.
Step 7: Bake the Casserole
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden and crispy, and the sauce is bubbling. If you want a darker crust, you can broil the casserole for the last 2-3 minutes of baking, but be careful not to burn the topping.
Step 8: Serve
Once baked, remove the casserole from the oven and allow it to cool slightly before serving. This dish pairs wonderfully with a side of crusty bread or a light salad.
Cooking Tips
- Prep Ahead: You can chop the vegetables and prepare the sauce in advance to save time. Store them separately in the fridge until you’re ready to assemble and bake the casserole.
- Customize the Vegetables: Feel free to add or substitute other vegetables like mushrooms, spinach, or green beans based on what you have on hand.
- Add Protein: For a more substantial meal, add cooked chicken, tofu, or chickpeas to the casserole before baking.
- Dairy-Free Option: Substitute the yogurt with a dairy-free alternative like coconut yogurt and omit the Parmesan cheese in the topping.