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Introduction This Cheesy Garden Vegetable Casserole is a comforting, colorful dish that brings together fresh seasonal vegetables with a rich, creamy cheese sauce. Roasted broccoli, cauliflower, peppers, zucchini, and squash are layered with cheddar and Parmesan, then baked until bubbly and golden brown. It’s the perfect way to celebrate your favorite …
Introduction

This Cheesy Garden Vegetable Casserole is a comforting, colorful dish that brings together fresh seasonal vegetables with a rich, creamy cheese sauce.

Roasted broccoli, cauliflower, peppers, zucchini, and squash are layered with cheddar and Parmesan, then baked until bubbly and golden brown.

It’s the perfect way to celebrate your favorite garden veggies and makes a delicious side dish for any meal — or a satisfying vegetarian main course on its own.

With its simple prep and irresistible cheesy goodness, this casserole is sure to become a family favorite!

INGREDIENTS:

2 cups broccoli florets

2 cups cauliflower

1 red pepper, chopped

1 yellow pepper, chopped

1 zucchini, chopped

1 yellow squash, chopped

1 onion, finely chopped

2 cloves garlic, thawed

2 tablespoons olive oil

Salt and pepper to taste

1 cup grated cheddar cheese

1/2 cup grated Parmesan cheese

1 cup heavy cream

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon red pepper powder

Chopped fresh parsley (for garnish)

INSTRUCTIONS:

Preheat the oven: Preheat the oven to 350°F and grease a 9×13 baking pan.

Prepare the vegetables: Mix broccoli, cauliflower, pepper and zucchini in a large bowl.

yellow onion, onion and garlic paste. Drizzle with olive oil and season with salt and pepper.

Spray thoroughly onto the coating.

Roasted vegetables: Distribute spicy vegetables evenly during the cooking process.

Bake in the preheated oven for 15-20 minutes or until cooked through. Take it out of the oven.

Prepare the cheese sauce: In a separate bowl, mix cream, mayonnaise, Dijon mustard, dried thyme, dried basil and red pepper until well combined.

Prepare the bread: Place the roasted vegetables in the baking dish.

Sprinkle half of the grated cheddar cheese and half of the Parmesan cheese over the roasted vegetables.

Add the cheese sauce: Pour and spread the creamy mixture evenly over the vegetables.

Cheese top: Sprinkle the remaining cheddar cheese and Parmesan cheese on the plate.

Baking: Cover the baking tray with foil and bake in the hot oven for 20-25 minutes. Then remove the lid and bake for 10-15 minutes or until the cheese is bubbly and brown.

To serve: Remove from the oven and let cool slightly. Drizzle with freshly squeezed oil before serving.

You can enjoy a variety of rich, delicious cheesy vegetables with this cheesy garden vegetable casserole.

It is delicious as a side dish with any meal, and can also be served as a vegetarian main course. Enjoy the garden food explosion with every bite!

How to Store
Refrigerate:

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