Here’s a tasty recipe for a Garden Fresh Vegetable Bake with a Cheesy Twist:
Ingredients:
- 2 cups of mixed fresh vegetables (such as zucchini, bell peppers, cherry tomatoes, broccoli, and mushrooms), chopped
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh basil or parsley
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the chopped vegetables to the skillet and season with salt and pepper. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
- In a mixing bowl, combine the cooked vegetables with half of the shredded mozzarella cheese and half of the grated Parmesan cheese. Mix well to combine.
- Transfer the vegetable mixture to a baking dish and spread it out evenly.
- In a separate bowl, combine the remaining shredded mozzarella cheese, grated Parmesan cheese, bread crumbs, and chopped basil or parsley. Mix well.
- Sprinkle the cheese and bread crumb mixture evenly over the top of the vegetables in the baking dish.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Once done, remove from the oven and let it cool for a few minutes before serving.
- Enjoy your Garden Fresh Vegetable Bake with a Cheesy Twist as a delicious and nutritious side dish or main course!
Feel free to adjust the types of vegetables or cheeses used according to your preference. Enjoy!
