Mediterranean-Style Cheesy Vegetable Bake 

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.

Add garlic, nutmeg, salt, and Greek yogurt, stirring until smooth.

Mix in Parmesan cheese and remove from heat.

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