🥦 Mediterranean Creamy Broccoli & Veggie Bake
🌿 Description
This colorful baked vegetable casserole is creamy, cheesy, and packed with fresh Mediterranean flavors. Tender broccoli, cherry tomatoes, bell peppers, and potatoes are topped with a garlic-herb yogurt sauce and baked until golden and bubbly.
It’s wholesome, comforting, and perfect as a vegetarian main dish or hearty side. The combination of olive oil, herbs, and creamy topping gives it that classic Mediterranean feel — rich but balanced.
🛒 Ingredients (Serves 6)
🥕 Vegetables:
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3 cups broccoli florets
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1 ½ cups baby potatoes, halved
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 cup cherry tomatoes
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1 small carrot, thinly sliced (optional)
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2 tbsp olive oil
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2 cloves garlic, minced
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½ tsp dried oregano
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½ tsp dried thyme
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Salt & black pepper to taste
🧄 Creamy Sauce:
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1 cup Greek yogurt
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2 eggs
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½ cup grated mozzarella
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¼ cup crumbled feta
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1 tbsp chopped fresh parsley or dill
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1 tbsp olive oil
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1 clove garlic, minced
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Pinch paprika
👩🍳 Instructions
1️⃣ Pre-Cook Potatoes
Boil baby potatoes for 8–10 minutes until slightly tender. Drain.
2️⃣ Prepare Vegetables
Preheat oven to 190°C (375°F).
In a large bowl, toss broccoli, potatoes, peppers, tomatoes, and carrot with olive oil, garlic, oregano, thyme, salt, and pepper.
Spread evenly into a greased baking dish.
3️⃣ Make the Creamy Mixture
In a bowl, whisk together:
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Greek yogurt
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Eggs
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Mozzarella
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Feta
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Garlic
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Herbs
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Olive oil
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Paprika
4️⃣ Assemble
Pour the creamy mixture evenly over the vegetables.
5️⃣ Bake
Bake 30–40 minutes until set and golden on top.
Broil 2–3 minutes for extra browning if desired.
Let rest 10 minutes before serving.
🌟 Mediterranean Tips
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Add sliced zucchini or eggplant.
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Sprinkle extra feta before baking.
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Add olives for briny flavor.
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Serve with warm whole wheat pita.
🍽 Serving Ideas
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Serve as a vegetarian main dish
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Pair with grilled chicken or fish
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Add a side cucumber tomato salad
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Perfect for Ramadan iftar or family dinners
❓ Q & A
Q: Can I make it low-carb?
Yes! Replace potatoes with cauliflower.
Q: Can I use cream instead of yogurt?
Yes, but yogurt keeps it lighter and more Mediterranean-style.
Q: Can I make it ahead?
Yes, assemble and refrigerate up to 24 hours before baking.
Q: Can I freeze it?
Yes, freeze baked portions up to 2 months.
Q: How do I keep vegetables from getting watery?
Avoid overcrowding the dish and pre-cook potatoes only until slightly tender.
