International Cuisine

Cheesy Baked Vegetable Casserole with Italian Herbs

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Baked Vegetables in Casserole
A delightful and hearty dish, Baked Vegetables in Casserole features a medley of seasonal vegetables, creamy whole wheat sauce infused with Italian herbs, and a topping of slightly charred cheese. This comforting and nutritious dish is the perfect accompaniment to any lunch or dinner. The vegetables maintain their crisp texture while enveloped in a creamy sauce, making every bite satisfying. While cheese adds a rich flavor to the dish, you can skip it if you prefer a lighter option, though just a little bit of cheese still adds a wonderful touch.


Cuisine: Continental
Course: Lunch
Diet: Vegetarian


Ingredients

Ingredient Quantity
Button mushrooms, sliced 1 cup
Baby corn, sliced 1/2 cup
Cauliflower (gobi), cut into small florets 1/2 cup
Carrot (Gajjar), sliced into roundels 1
Green beans (French Beans), cut into 1/2-inch pieces 1/2 cup
Red bell pepper (Capsicum), diced small 1
Yellow bell pepper (Capsicum), diced small 1
Extra virgin olive oil 2 teaspoons
Whole wheat flour 1 tablespoon
Butter (salted) 1 tablespoon
Milk 250 ml
Lukewarm water 150 ml
Cheese 2 tablespoons (+ 2 tbsp for topping, optional)
Salt and pepper To taste
Dried oregano 1 tablespoon

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Serves: 4-6


Instructions

  1. Prepare the Vegetables:
    Begin by heating 2 teaspoons of extra virgin olive oil in a large pan over medium heat. Add the sliced carrot and green beans and sauté for about 2 minutes until they start to soften. Then, add the cauliflower, baby corn, and bell peppers, and continue sautéing for an additional 2 minutes. Sprinkle a little salt to enhance the flavor. Finally, stir in the button mushrooms and bell peppers and sauté for another 1 minute. The vegetables should be slightly crunchy and half-cooked. Set them aside.

  2. Prepare the Sauce:
    In a mixing bowl, combine the whole wheat flour, milk, and lukewarm water. Use a balloon whisk to mix well until smooth. Heat the salted butter in a separate pan over medium heat. Once melted, pour in the flour mixture and whisk continuously. The sauce will thicken in a few minutes. Once it reaches the desired consistency, remove the pan from heat. Stir in the cheese, salt, and pepper to taste, adjusting as necessary. Since the vegetables and cheese are already salted, be mindful of the amount of additional salt you add. You can also add dried oregano, thyme, and red chili flakes for extra flavor. If the sauce thickens too much, add a little milk or water to reach a pourable consistency.

  3. Combine and Assemble:
    Gently fold the sautéed vegetables into the creamy sauce, ensuring all the vegetables are well-coated. Transfer the vegetable mixture into an ovenproof casserole dish. Sprinkle an additional 2 tablespoons of cheese on top (optional, but adds a nice golden crust).

  4. Bake:
    Preheat your oven to 220°C (428°F). Place the casserole in the oven and bake for 30 minutes, or until the top is golden and slightly charred. The cheese should melt beautifully over the vegetables.

  5. Serve:
    Serve this warm and comforting Baked Vegetables in Casserole with a side of Roasted Tomato and Pumpkin Soup, French Onion Soup, or Garlic Bread for a complete and wholesome meal. Enjoy the rich, creamy flavors and the perfect balance of textures from the vegetables.


This Baked Vegetables in Casserole is a fantastic option for a satisfying lunch or a light dinner, bursting with flavor and nutrition. The combination of crisp vegetables, creamy sauce, and golden cheese offers a delightful dish that will be loved by all. Whether you choose to serve it alongside soup or garlic bread, this recipe will undoubtedly become a favorite in your meal rotation.

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