Baked Vegetable Medley With Herbs Recipe

About this recipe

A hearty and diabetic-friendly baked vegetable dish featuring a medley of fresh vegetables, creamy herb dressing, and a crunchy topping. Perfect for a satisfying dinner.

Ingredients

• 1kg 1kg Green Pepper
• 1 stick Organic Celery Stick
• 450G Pack'D Organic Broccoli Florets
• 500 G Jack'S Cauliflower Florets
• 200 G Authentic Greek Yogurt
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 227G Golden Swan Whole Water Chestnuts, 227G
• 100G Celery Salt, 100G
• - Schwartz Oregano

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice and chop 1 cup of carrots, 1 cup of green pepper, 1 cup of celery, 1 cup of broccoli, 1 cup of cauliflower tops, and 1/2 cup of water chestnuts.
3. 3. In a large bowl, combine 12 oz of greek yogurt, 12 oz of greek yogurt, 2 tbsp of oregano, 2 tsp of dried dill weed, and 1/2 tsp of celery salt. Mix well.
4. 4. Add the chopped vegetables to the bowl and toss until evenly coated with the dressing. Cover and refrigerate for at least 2 hours or overnight for best flavor.
5. 5. Transfer the vegetable mixture to a baking dish. Top with 1 cup of whole-grain croutons and 1 cup of shredded mozzarella cheese.
6. 6. Bake in the preheated oven for 10 minutes, or until the cheese is melted and the dish is heated through. For a softer texture, cover and bake at 300°F (150°C) for 45 minutes, adding the cheese 15 minutes before the end of baking.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy your diabetic-friendly baked vegetable medley!