Mediterranean Creamy Vegetable Bake
A simple Mediterranean dish featuring roasted vegetables in a creamy, garlicky sauce. Perfect as a main vegetarian dish or a side, this bake combines zucchini, bell peppers, tomatoes, and broccoli with a light creaminess from Greek yogurt or cream cheese.
⏱ Time
Prep: 10 minutes
Bake: 25–30 minutes
Total: ~35–40 minutes
🧺 Ingredients
1 medium zucchini, sliced
1 bell pepper, sliced
1 cup broccoli florets
1 medium tomato, sliced
1 small carrot, sliced thinly
½ cup Greek yogurt or cream cheese (softened)
1–2 tbsp olive oil
1 tsp garlic powder or 1 small minced garlic clove
1 tsp dried oregano or Italian herbs
Salt & black pepper to taste
¼ cup grated Parmesan or mozzarella (optional topping)
👩🍳 Instructions
1. Preheat oven to 180°C (350°F).
2. Prepare vegetables: Wash and slice zucchini, bell pepper, tomato, broccoli, and carrot.
3. Mix creamy sauce: In a bowl, combine Greek yogurt (or cream cheese), olive oil, garlic, herbs, salt, and pepper.
4. Coat vegetables: Toss vegetables in the creamy mixture until evenly coated.
5. Bake: Transfer to a baking dish, top with grated cheese if using, and bake 25–30 minutes until veggies are tender and lightly golden.
6. Serve: Let cool 5 minutes before serving.
Tips & Variations
Use any seasonal vegetables like cauliflower, zucchini, eggplant, or green beans.
For extra Mediterranean flavor: add olives, sun-dried tomatoes, or capers before baking.
Vegan option: Use vegan cream cheese or cashew cream instead of yogurt.
Air fryer: 180°C for 15–20 minutes works well in a heat-safe dish.
❓ frequently asked questions FAQs
Can I prep this in advance?
Yes, toss veggies in the creamy sauce and store in the fridge for a few hours. Bake when ready.
Can I add protein?
Yes—chicken cubes, chickpeas, or halloumi cubes are excellent additions.
Nutrition information
Calories: 200–220 kcal
Protein: 8–10 g
Fat: 12–15 g
Carbs: 10 g
Fiber: 3 g