Mediterranean Layered Vegetable and Egg Casserole with Creamy Yogurt Sauce

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A colorful, wholesome bake that brings Mediterranean sunshine to your table

This Mediterranean Layered Vegetable and Egg Casserole with Creamy Yogurt Sauce is the kind of dish that feels both comforting and light. It layers roasted vegetables with a rich, protein-packed yogurt and egg sauce that bakes into a silky, cheesy custard. The mix of cauliflower, broccoli, peppers, and tomatoes brings color and flavor, while olive oil and herbs add that unmistakable Mediterranean touch. Finished with a bubbling golden top of melted cheese, it’s perfect for brunch, lunch, or a vegetarian dinner. Serve it warm with crusty bread or a simple salad.

Total Time: 45–50 minutes
Prep Time: 15–20 minutes
Cook Time: 25–30 minutes
Serves: 4–6

Ingredients

Veggie Layer

1 cup cauliflower florets

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 red or yellow bell pepper, diced

1 zucchini, chopped (optional)

¼ red onion, sliced

2 tbsp olive oil

Salt & pepper, to taste

1 tsp dried oregano or thyme

Herby Yogurt or Cheese Sauce

¾ cup Greek yogurt (or light cream)

2 eggs

½ cup shredded mozzarella or crumbled feta

2 tbsp fresh parsley or basil, chopped

2 cloves garlic, minced

½ tsp paprika

Juice of ½ lemon

Salt & pepper, to taste

Topping

½ cup shredded cheese (mozzarella, kasseri, or a Mediterranean blend)

Optional: breadcrumbs or pine nuts for crunch

Instructions

Preheat oven:
Set to 375°F (190°C). Grease a medium casserole dish or baking pan with olive oil.

Prepare vegetables:
Toss cauliflower, broccoli, bell pepper, zucchini, tomatoes, and onion with olive oil, salt, pepper, and oregano (or thyme). Spread evenly on a baking sheet.

Roast the veggies:
Roast for 15–20 minutes until lightly golden and tender. Remove and let cool slightly.

Make the yogurt sauce:
In a bowl, whisk together yogurt, eggs, garlic, cheese, parsley or basil, paprika, lemon juice, salt, and pepper until smooth and creamy.

Assemble the casserole:

Layer roasted vegetables evenly in the greased dish.

Pour the yogurt mixture over the vegetables, ensuring it spreads into all gaps.

Sprinkle the top with shredded cheese, and if desired, a light layer of breadcrumbs or pine nuts for crunch.

Bake:
Place in the oven and bake for 25–30 minutes, or until the top is golden, bubbly, and set in the center.

Serve:
Cool for 5 minutes before cutting. Serve warm with a drizzle of olive oil or a few fresh basil leaves on top.

Tips

Roast, don’t steam: Roasting brings out natural sweetness and prevents soggy layers.

Yogurt temperature: Let yogurt come to room temperature before mixing with eggs to avoid curdling.

Balance moisture: If using zucchini, pat it dry after roasting—it releases water easily.

Cheese options: Combine feta for saltiness and mozzarella for meltiness.

Make it ahead: Assemble the casserole, refrigerate, and bake just before serving.

For extra flavor: Add a drizzle of pesto or olive tapenade between layers.

Crispy topping: Mix breadcrumbs with a little olive oil before sprinkling for extra crunch.

Serving tip: Slice neatly using a sharp knife once cooled slightly to keep layers intact.

Variations

Spinach & Artichoke Version: Add chopped spinach and artichoke hearts to the veggie mix.

Mediterranean Feta Bake: Use only feta and omit mozzarella for a saltier, traditional flavor.

Spicy Twist: Add chili flakes or harissa paste to the yogurt sauce.

Low-Carb Option: Skip breadcrumbs and increase broccoli and cauliflower.

Eggplant Layer: Add thin roasted eggplant slices for richness.

Meaty Add-On: Layer in shredded chicken or cooked ground turkey for extra protein.

Vegan Adaptation: Replace eggs with 2 tbsp cornstarch mixed in plant yogurt and use vegan cheese.

Breakfast Casserole: Add cooked potatoes or sweet potatoes for a hearty morning version.

Q&A

Q: Can I use frozen vegetables?
Yes, but thaw and drain well to remove excess moisture before roasting.

Q: Can I make it without yogurt?
Yes, replace it with light cream or a mix of ricotta and milk for similar texture.

Q: Why is my casserole watery?
Vegetables like zucchini and tomatoes release moisture. Roast them well and avoid overcrowding the pan.

Q: How do I know when it’s done?
The center should be firm, not jiggly, and the top should be golden and slightly crisp.

Q: Can I add grains?
Yes, cooked quinoa, couscous, or bulgur make it more filling. Add a thin layer at the bottom.

Q: How to store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

Q: Can I freeze it?
Yes, but without the topping. Freeze before baking, then bake from frozen for about 45–50 minutes.

Nutrition

(Per Serving, Approximate)

Calories: 210

Conclusion

This Mediterranean Layered Vegetable and Egg Casserole is a perfect mix of color, texture, and comfort. The roasted vegetables lend a natural sweetness that balances beautifully with the tangy yogurt sauce and savory cheese topping. It’s nourishing yet light, making it suitable for any meal of the day. Whether you serve it as a weekend brunch centerpiece or a weeknight vegetarian dinner, it’s a simple dish that captures the heart of Mediterranean home cooking—fresh, wholesome, and full of flavor.