Vegetable and Mozzarella Bake

Vegetable and Mozzarella Bake (Page 2 ) | March 5, 2025

Step 1: Prepare the Vegetables
Preheat the oven to 180°C (356°F).
Boil the potatoes in salted water until soft, then drain and let cool slightly. Squeeze out excess water from the potatoes, if needed.
In a large bowl, whisk together 3 eggs, 3 tablespoons of olive oil, ½ teaspoon of salt, 3 tablespoons of flour, 1 teaspoon of baking powder, and 3 tablespoons of milk until smooth.
Stir in ½ teaspoon of dried garlic, ½ teaspoon of dried basil, and a dash of black pepper.
Add the chopped leek, grated carrot, diced red pepper, chives, spinach, and parsley. Mix until all the vegetables are evenly coated with the egg mixture.
Fold in the boiled and squeezed potatoes.
Step 2: Assemble the Bake
Grease a baking dish with olive oil or butter.
Pour the vegetable mixture into the dish and spread it out evenly.
Top the mixture with 100 grams of shredded mozzarella cheese.
Add the halved cherry tomatoes on top.
Bake in the preheated oven for 30 minutes.
Step 3: Prepare the Creamy Sauce
In a small bowl, mix together 1 tablespoon of mayonnaise, 2 tablespoons of Greek yogurt (or sour cream), 1 tablespoon of ketchup, and 1 minced garlic clove.
Stir in chopped dill to taste.
Refrigerate until ready to serve.
Step 4: Finish the Bake
After 30 minutes, remove the vegetable bake from the oven and allow it to cool slightly.
Top with the prepared creamy sauce and bake for an additional 10 minutes to let the flavors meld.
Remove from the oven and let it rest for a few minutes before serving.
Serving Suggestions:
Serve warm, garnished with extra parsley or chives.
Pair with a light green salad for a balanced meal.