Mediterranean-Style Cheesy Vegetable Bake

Table of Contents

This Mediterranean-inspired vegetable bake is a creamy, cheesy, and satisfying dish loaded with fresh veggies, a velvety béchamel sauce, and golden melted cheese. It’s perfect as a main dish or a side and brings a delicious balance of nutrition and comfort!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients (Serves 4-6)

For the Vegetables:

2 cups broccoli florets

2 cups carrots, diced

1 cup mushrooms, sliced

1 small zucchini, diced

1 small red bell pepper, chopped

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

½ tsp dried oregano

For the Creamy Sauce:

2 tbsp butter or olive oil

2 tbsp flour (or cornstarch for gluten-free)

1 ½ cups milk (or plant-based alternative)

½ cup Greek yogurt

1 clove garlic, minced

½ tsp salt

½ tsp ground nutmeg

½ cup grated Parmesan cheese

For the Topping:

1 cup shredded mozzarella or cheddar cheese

¼ cup crumbled feta cheese

1 tbsp chopped fresh parsley (for garnish)

Instructions

Prepare the Vegetables:

Preheat the oven to 375°F (190°C).

Toss the broccoli, carrots, mushrooms, zucchini, and bell pepper with olive oil, salt, pepper, and oregano in a bowl.

Spread them evenly in a greased baking dish.

Make the Creamy Sauce:

In a saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes until golden.

Gradually whisk in the milk, stirring continuously to avoid lumps.

Assemble & Bake:

Pour the creamy sauce evenly over the vegetables.

Sprinkle with mozzarella (or cheddar) and crumbled feta.

Bake for 25-30 minutes, until golden and bubbly.

Garnish with fresh parsley before serving.

Nutritional Value (Per Serving – Approximate)

Calories: ~280 kcal

Protein: ~12g

Carbohydrates: ~25g

Fats: ~14g

Fiber: ~5g