Garden Fresh Vegetable Bake with a Cheesy Twist

Here’s a delicious recipe for a Garden Fresh Vegetable Bake with a cheesy twist, perfect as a side dish or a main course!

Ingredients

• 2 cups mixed fresh vegetables (e.g., zucchini, bell peppers, cherry tomatoes, broccoli, and carrots)
• 1 cup corn (fresh, frozen, or canned)
• 1 cup chopped spinach or kale
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 cloves garlic, minced
• 1/2 onion, diced
• 1/2 cup cream or milk
• 2 large eggs
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh herbs for garnish (optional)

Instructions

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the vegetables:
   • In a large mixing bowl, combine the mixed vegetables, corn, and chopped greens. Season with salt, pepper, and Italian seasoning.
3. Make the cheesy mixture:
   • In another bowl, whisk together the eggs, cream (or milk), and half of the shredded cheese.
4. Combine:
   • Pour the cheesy mixture over the vegetables and mix until well combined.
5. Transfer to a baking dish:
   • Lightly grease a baking dish and pour the vegetable mixture into it. Spread it evenly.
6. Add toppings:
   • Sprinkle the remaining shredded cheese on top, followed by the breadcrumbs. Drizzle with olive oil for added crunch.
7. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until the top is golden and the vegetables are tender.
8. Serve:
   • Let it cool for a few minutes, then garnish with fresh herbs if desired. Serve warm!

Enjoy your Garden Fresh Vegetable Bake with a cheesy twist! It’s a great way to enjoy a variety of vegetables in a comforting dish.