Ingredients
The Vegetables:
• 1 small head of broccoli, cut into florets.
• ½ head of cauliflower, cut into small florets.
• 1 red bell pepper and 1 yellow bell pepper, sliced.
• 10–12 cherry tomatoes, halved.
• 2 tablespoons olive oil.
• Herbs & Spices: ½ tsp dried oregano, ½ tsp dried thyme, salt, and black pepper.
The Creamy Layer:
• 1 cup Greek yogurt and ½ cup milk.
• 2 eggs.
• ½ cup grated Parmesan cheese.
• 1 tsp garlic powder and 1 tsp chopped fresh parsley.
The Topping:
• 1 cup shredded mozzarella or kasseri cheese.
• ¼ cup grated Parmesan and a pinch of paprika.
Preparation Steps
1. Prep the Veggies: In a large bowl, toss the broccoli, cauliflower, peppers, and tomatoes with olive oil, oregano, thyme, salt, and pepper.
2. Initial Roast: Spread the vegetables in a greased glass baking dish. Roast at 400°F (200°C) for about 15 minutes to soften them slightly before adding the liquid.
3. Mix the Sauce: Whisk together the Greek yogurt, milk, eggs, Parmesan, garlic powder, and parsley until smooth.
4. Assemble: Pour the creamy mixture evenly over the partially roasted vegetables.
5. Add the Crust: Sprinkle the shredded mozzarella, remaining Parmesan, and paprika over the top.
6. Final Bake: Return to the oven for 20–25 minutes until the vegetables are tender and the cheese crust is bubbly and deep golden brown.
Tips for a Healthy “Treasure”
• Keep the Crunch: Don’t overcook the vegetables in the first step; you want them to have a little bit of bite left after the final bake.
• Protein Boost: Using Greek yogurt instead of heavy cream adds a significant amount of protein while keeping the texture rich and velvety.
• Variations: Feel free to swap in zucchini or mushrooms depending on what is fresh in your kitchen.