•INGREDIENTS:
For the Vegetables:
900g (2 lb) broccoli
450g (1 lb) cauliflower
4 tablespoons of milk
Salt to taste
1 onion, finely diced
1 carrot, finely diced
1 bell pepper, finely diced
2 cloves of garlic, minced
100g (3.5 oz) cheese, grated
For the Batter:
4 eggs
1 tsp salt
5 tbsp olive oil
2 cups of milk
1 cup flour
Dill, chopped
Parsley, chopped
For the Sauce:
2 tablespoons yogurt or sour cream
2 tbsp mayonnaise
1 clove of garlic, minced
Dill, chopped
•INSTRUCTIONS:
Prep the Vegetables: Cut the broccoli and cauliflower into florets. Dice the onion, carrot, and bell pepper. Mince the garlic.
Cook the Vegetables: In a large pot, bring salted water to a boil. Add the broccoli and cauliflower and cook for about 5 minutes or until tender. Drain and set aside.
Sauté: In a skillet, heat a little olive oil and sauté the onion, carrot, bell pepper, and garlic until soft.
Combine: In a large mixing bowl, combine the cooked vegetables with the sautéed onion mixture. Add 4 tablespoons of milk and mix gently. Transfer the mixture to a greased baking dish.
Make the Batter: In a separate bowl, whisk together the eggs, salt, olive oil, milk, and flour until smooth. Stir in chopped dill and parsley. Pour the batter over the vegetables in the baking dish.
Bake: Sprinkle grated cheese on top of the batter. Bake in a preheated oven at 180°C (350°F) for about 40 minutes or until the top is golden and the batter is set.
Prepare the Sauce: Mix together yogurt or sour cream, mayonnaise, minced garlic, and chopped dill to make the sauce.
Serve: Serve the broccoli and cauliflower bake with the sauce on the side.
