| Prep Time | 20 minutes |
| Servings |
serves
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Ingredients
- 1 head cauliflower fresh or frozen
- 10 cups broccoli fresh or frozen
- 6 medium carrots finely sliced
- 3 cups frozen peas
- 3 1/2 cups reduced-fat Greek natural yoghurt
- 10 egg yolk
- 2 tbsp mustard powder
- 3 tbsp garlic powder
- salt & powder
- 5 cups fresh grated parmesan cheese
- 1 bunch fresh parsley
Ingredients
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|
Instructions
- Preheat oven to 180 C and spray two large casserole dishes or large baking trays with cooking oil spray.
- Cut the broccoli and cauliflower into florets and place into the the large baking dishes with the carrot and peas.
- In a large bowl combine yoghurt, egg yolk, mustard powder and garlic powder. Then pour evenly between the two trays and fold through the vegetables.
- Sprinkle each dish with grated cheese and season with salt and pepper.
- Bake for 45-60 minutes or until the vegetables are cooked through and the cheese is golden.
- Once cooked and cooled, portion up one tray into 6, which can be reheated or used in other recipes. Your other tray can be eaten straight away, or if meal prepped and cooled, reheated in the oven for 15 mins at 180c
- Divide between 6 bowls and sprinkle with fresh parsely.
- This is a light meal of Cheesy Veggie Bake alone, or you could increase the serving size and calories by serving with protein such as chicken breast, fish, or on a bed of spinach.
Recipe Notes
311 calories per serve