Since I Knew That Vegetables Could Be Cooked So Deliciously, My Kids Could Love Vegetables SO MUCH

This isn’t your average, bland veggie casserole. This recipe turns broccoli, cauliflower, and a vibrant mix of other vegetables into a flavor explosion that will have even the pickiest eaters begging for seconds. It’s quick, easy, and packed with nutrients, making it a perfect weeknight meal.

Ingredients

For the Vegetables:

• 1 head of broccoli, cut into florets
• 400g cauliflower, cut into florets
• 1 onion, diced
• 1 carrot, diced
• 1 clove garlic, minced
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Egg Mixture:

• 4 eggs
• Salt and pepper to taste
• 5 tablespoons sunflower oil
• 130g flour
• 500ml milk
• 1/4 cup chopped fresh parsley
• 150g grated cheese

Instructions

For the Vegetables

1. Preheat the oven to 180°C (350°F).
2. Bring a pot of salted water to a boil. Add the broccoli and cook for 2 minutes. Drain and transfer to a casserole dish.
3. Repeat with the cauliflower, cooking for 4 minutes.
4. In a large skillet, heat olive oil over medium heat. Add the onion and carrot and cook until softened, about 5 minutes.
5. Add the garlic, red bell pepper, yellow bell pepper, and cherry tomatoes. Cook for another 5 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Combine the cooked vegetables in the casserole dish with the broccoli and cauliflower.

Make the egg mixture

1. In a large bowl, whisk together the eggs, salt, pepper, sunflower oil, and flour.
2. Gradually whisk in the milk until smooth.
3. Stir in the chopped parsley.

Assemble and bake

1. Pour the egg mixture over the vegetables in the casserole dish.
2. Sprinkle with the grated cheese.
3. Bake for 40 minutes, or until the casserole is set and golden brown.
4. Let it cool slightly before serving. Enjoy!

Tips

• You can use any type of milk you like, such as whole milk, skim milk, or plant-based milk.
• For a richer flavor, use Parmesan cheese instead of cheddar.
• If you don’t have sunflower oil, you can use another vegetable oil, such as canola oil or olive oil.
• Add a pinch of red pepper flakes for a touch of heat.
• Leftovers can be stored in the refrigerator for up to 3 days.

This recipe is sure to become a new family favorite! So ditch the boring veggie sides and give this flavorful casserole a try. Your taste buds (and your kids!) will thank you.