How to Make Hearty Veggie Casserole
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a large baking dish with olive oil or non-stick spray.
2. Season the Vegetables
In a large bowl, combine broccoli, cauliflower, bell peppers, cherry tomatoes, chopped onion, and Spanish leaves (if using).
Drizzle with olive oil and sprinkle with Italian seasoning, salt, and black pepper. Toss well until all vegetables are evenly coated.
3. Pre-Roast the Vegetables
Spread the seasoned vegetables evenly into the prepared baking dish.
Bake uncovered for 20–25 minutes, stirring once halfway through, until vegetables are just tender and lightly roasted.
This step deepens flavor and prevents a watery casserole.
4. Prepare the Egg Mixture
While the vegetables roast, whisk together:
- Eggs
- Milk
- Flour
- Salt
- Black pepper
Whisk until smooth and lump-free. The mixture should be pourable, similar to pancake batter.
5. Assemble the Casserole
Remove the vegetables from the oven.
Slowly pour the egg mixture evenly over the roasted vegetables, gently nudging the veggies so the mixture seeps throughout.
Tap the baking dish lightly on the counter to remove air pockets.
6. Bake Until Set
Return the dish to the oven and bake for 20–25 minutes, or until:
- The center is set
- The top is lightly golden
- A knife inserted in the middle comes out mostly clean
7. Rest & Serve
Let the casserole rest for 5–10 minutes before slicing. This allows it to firm up and slice cleanly.
Serve warm.
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