Greek Vegetable Bake
The flavours out of the Balkan peninsula are delightful. Earthy, rich, nourishing. I wanted to take these three ideas and run with them. What resulted is a bake with cauliflower, broccoli, greek yoghurt, egg, parmesan, oregano, rosemary oil, salt and pepper. It pushes bold flavours, good nutrition and a full stomach.
- 1 Head of Broccoli
- 1/2 Head of Cauliflower
- 200g Greek Yoghurt
- 200ml Whole Milk or Cream
- 4 Large Eggs
- 50g Grated Parmesan
- 2 Sprigs Rosemary
- A handful of Fresh Oregano
- Extra Virgin Olive Oil
- 200g Kalamata Olives, half pitted and knife-minced.
- 1 Lemon
- 250g Mozzarella
Preheat oven to 160 C.
I love how simple some things are. Pull apart your broccoli and cauliflower florets and pull them apart also. Boil a kettle full of water and blanch the broccoli and cauliflower for 2-3 minutes.
Oil a baking dish.
Drain the vegetables and transfer to a baking dish.
In a mixing bowl mix the eggs, cream, yoghurt, parmesan, the minced olives, a few good grinds of salt and pepper and the oregano. Mix until smooth, creamy and consistent.
In a pot, pour a 1/4 cup of olive oil, the sprigs of rosemary and on the lowest heat.
Pour the egg and cream mixture over the vegetables. Tear chunks of mozzarella and dot over the bake. Transfer to the oven and cook for an hour and a half. In the last 15 minutes, crank up the heat to 250 C.
When done, serve with a squeeze of lemon. Drizzle the warm olive oil over top.