Directions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a large casserole dish with olive oil or butter to prevent sticking.
Prepare the Vegetables:
Wash and chop the vegetables. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until softened and fragrant.
Cook the Vegetables:
Add the broccoli, cauliflower, carrots, zucchini, and red bell pepper to the skillet. Season with salt, pepper, and dried thyme. Cook for 5–7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant.
Make the Yogurt Mustard Sauce:
In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, whole grain mustard, lemon juice, olive oil, and honey or maple syrup (if using). Season with salt and pepper to taste. The sauce should be smooth, creamy, and tangy.
Combine and Assemble:
Transfer the cooked vegetables to the prepared casserole dish. Pour the yogurt mustard sauce over the vegetables and gently toss to coat evenly.
Prepare the Topping:
In a small bowl, mix the breadcrumbs, Parmesan cheese (if using), and olive oil or melted butter. Sprinkle the mixture evenly over the top of the casserole to create a crispy crust.
Bake the Casserole:
Bake in the preheated oven for 20–25 minutes, or until the topping is golden and crispy, and the sauce is bubbling. For a darker crust, broil for the last 2–3 minutes, watching closely to prevent burning.
Serve:
Remove the casserole from the oven and let it cool slightly before serving. Pair with crusty bread or a light salad for a complete meal
Nutrition Information (per serving)
Calories: 400-450
Protein: 20-25g
Fat: 20-25g
Saturated Fat: 8-10g
Carbohydrates: 30-35g
Fiber: 5-6g
Sugar: 8-10g
Sodium: 400-500mg
