Creamy Yogurt Veggie Bake

Ingredients

The Vegetables:

4 cups assorted vegetables (e.g., broccoli florets, cauliflower, sliced carrots, and halved bell peppers)

1 tbsp olive oil

1/2 tsp garlic powder

Salt and black pepper, to taste

The Sauce:

1/2 cup plain Greek yogurt (full-fat or 2% works best for a creamy texture)

1 tbsp Dijon mustard

1 tbsp whole-grain or additional Dijon mustard

1 tsp honey or maple syrup (optional, to balance the tang)

1 clove garlic, minced

4 cup shredded mozzarella or cheddar cheese (optional)

Fresh parsley or chives, for garnish

Directions

Prep and Pre-Roast: Preheat your oven to 400°F (200°C). Toss your chopped vegetables with the olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 15 minutes until just tender.
Whisk the Sauce: While the veggies are roasting, combine the Greek yogurt, Dijon mustard, whole-grain mustard, honey (if using), and minced garlic in a small mixing bowl. Whisk until perfectly smooth.
Coat and Bake: Transfer the roasted veggies to a lightly greased baking dish or cast-iron skillet. Pour the yogurt mustard sauce over the top and gently toss until everything is evenly coated.
Crisp the Top: Sprinkle the shredded cheese on top (if using). Bake for another 10 to 15 minutes, until the sauce is bubbling and the cheese is melted.
Serve: Let it cool for 5 minutes, garnish with fresh herbs, and serve warm!
Pro Tip: For a full-meal version, you can bulk up the bake by tossing in cubed tofu, cooked chickpeas, or serving it over a warm quinoa bed.

Never Lose Track of Your Favorite Recipes.