Roasted Broccoli and Kale with Garlic and Parmesan
A simple, yet flavorful side dish!
Ingredients:
2 cups broccoli florets
1 cup cherry tomatoes, halved
1 cup yellow or red bell peppers, diced
1 zucchini, sliced
1/2 cup black olives (optional)
1 cup shredded mozzarella or cheddar cheese
3 large eggs
1/2 cup plain Greek yogurt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional)
Instructions:
Preheat Oven: Set your oven to 375°F (190°C).
Prepare Vegetables: Place broccoli, cherry tomatoes, bell peppers, and zucchini in a baking dish. Drizzle with olive oil, and sprinkle with salt and pepper. Toss well to coat evenly.
Make the Egg Mixture: In a bowl, whisk together eggs, Greek yogurt, oregano, basil, salt, and pepper until smooth and creamy.
Pour and Top: Pour the yogurt mixture over the vegetables, ensuring even coverage. Sprinkle shredded mozzarella or cheddar cheese on top.
Bake: Place the dish in the oven and bake for 25–30 minutes, or until the vegetables are tender, the cheese is melted, and the top is slightly golden.
Garnish: Once baked, garnish with grated Parmesan cheese and fresh herbs, such as parsley or basil, for extra flavor.
Serve: Serve warm as a wholesome main dish or a vibrant side.
Using Greek yogurt makes this dish creamy while adding a tangy, protein-packed twist—perfect for a healthy Mediterranean meal!