Veggie Casserole With Broccoli
This delicious veggie casserole combines the hearty flavors of potatoes and broccoli with an array of vibrant vegetables. This dish is perfect for a weekend meal or a side dish for family gatherings. Its simplicity and nutritional benefits make it a favorite choice for many, especially those looking for a tasty and wholesome meal.
Yield: 4
Materials
- - 4 potatoes
- - 1 broccoli
- - 2 teaspoons salt divided
- - 1 onion
- - 1 carrot
- - Olive oil
- - 2 cloves garlic
- - 1 red pepper
- - 2 small green peppers
- - A handful of cherry tomatoes
- - 4 eggs
Instructions
- **Preparation:** Preheat your oven to 375°F (190°C). Peel and chop the potatoes and carrot into bite-sized pieces. Cut the broccoli into florets.
- **Cook the Vegetables:** Boil the potatoes and carrots in a pot of salted water for about 10 minutes until tender. Drain and set aside. In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute.
- **Add Broccoli and Peppers:** Add the broccoli florets, red pepper, and green peppers to the skillet. Sauté for 5-7 minutes until they begin to soften. Season with a teaspoon of salt and mix well.
- **Combine and Season:** In a large casserole dish, combine the boiled potatoes, carrots, and sautéed vegetables. Add the cherry tomatoes. Whisk the eggs in a bowl with the remaining salt and pour over the vegetables, ensuring even distribution.
- **Bake:** Place the casserole in the preheated oven and bake for 25-30 minutes or until the eggs are set and the top is golden brown.
- **Serve:** Let the casserole cool slightly before serving.