Colorful Vegetable Bake with Broccoli, Peppers and Cheese

ByAmine Tahouri Tahouri

A good vegetable bake brings together different textures in every spoonful: tender broccoli, sweet peppers and soft tomatoes, all held together by a light mixture of eggs, milk and cheese. This version uses dried herbs and garlic for a simple, savory dish you can serve with bread, rice or a green salad.

The key is preparing the vegetables so they cook at a similar pace. Small broccoli florets and thin squash slices work better here than large, chunky pieces.

What You’ll Need

  • 1 head broccoli, cut into small florets
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 carrot, grated
  • 1 small zucchini or summer squash, thinly sliced
  • 250 ml cherry tomatoes, measured by volume, then halved
  • 2 garlic cloves, finely chopped
  • 250 ml grated light mozzarella, measured by volume
  • 250 ml low-fat milk
  • 2 eggs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • A little oil for greasing the dish

Ingredient clarification: The supplied recipe says “squash” without specifying a variety. This version uses zucchini or summer squash. It also selects mozzarella from the original cheese options for a more consistent result; cottage cheese produces a different texture.

Prepare for Even Cooking

Heat the oven to 180°C (350°F) and lightly grease a baking dish large enough to hold the vegetables without packing them tightly.

Cut the broccoli into small, similar-sized florets. If you prefer softer broccoli, briefly steam or blanch it before assembling, then drain it thoroughly. This optional step is an addition to the supplied method.

Keep the squash slices thin and the pepper pieces fairly small. Excess water can loosen the egg mixture, so drain any precooked vegetables well.

Assemble the Bake

Combine the broccoli, peppers, carrot, squash, tomatoes and garlic in a large bowl. Transfer them to the prepared dish and spread them evenly.

In another bowl, whisk the eggs with the milk, basil, oregano, salt and pepper. Stir in the mozzarella, then pour the mixture over the vegetables. Distribute the cheese evenly across the dish.

The mixture is a light, custard-style binder rather than a thick cheese sauce, so it will settle between the vegetables.

Bake Until the Center Is Set

Bake for 25–30 minutes as an initial guide, then check the center. The egg mixture should be set rather than liquid, and a knife should slide easily into the broccoli and squash. Continue baking if needed.

The supplied timing has not been independently tested. Dish depth, vegetable size and whether the broccoli is precooked will affect the cooking time. Surface color alone does not tell you whether the center is ready.

Let the bake stand for a few minutes before spooning it onto plates.

Make It Part of a Meal

Serve with crusty bread to scoop up the softer pieces, or pair it with rice for a more substantial plate. A crisp green salad adds a fresh texture alongside the warm vegetables.

For a future variation, try replacing one pepper with sliced mushrooms or adding chopped parsley before serving. These are suggested adaptations rather than tested versions of the recipe.

Source: Based on the ingredient list and method supplied in the prompt; no original publication link was provided. Reusing photographs or substantial passages from the original article may require permission from the rights holder.

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