Ingredients:
2 cups cauliflower florets (fresh or frozen)
2 cups broccoli florets (fresh or frozen)
1 cup carrots, sliced
1/2 cup onion, chopped
1/2 cup bell pepper, chopped (any color)
1 can (15 oz) diced tomatoes, drained
1/2 cup low-fat shredded cheese (cheddar or mozzarella)
1/2 cup plain Greek yogurt (for creaminess)
1/4 cup low-sodium vegetable broth or water
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/2 tsp dried basil or Italian seasoning
Salt to taste
1/4 cup breadcrumbs (optional, for topping)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Veggies:
In a medium pot, steam or boil the cauliflower, broccoli, and carrots until tender (about 8-10 minutes). Drain well.
Prepare the Casserole Base:
In a large mixing bowl, combine the steamed veggies, chopped onion, bell pepper, and drained diced tomatoes. Add the Greek yogurt, vegetable broth, garlic powder, onion powder, black pepper, basil, and salt. Stir well to combine.
Layer the Casserole:
Transfer the veggie mixture into a greased 9×9-inch baking dish. Spread it out evenly.
Top with Cheese:
Sprinkle the shredded cheese evenly over the top of the casserole.
Optional Breadcrumb Topping:
If you want a crunchy topping, sprinkle the breadcrumbs evenly on top of the casserole.
Bake the Casserole:
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Serve:
Let the casserole cool for a few minutes before serving. Enjoy it as a main dish or a side!
