Baked Cheesy Vegetable Casserole

📝 Ingredients:
2 cups broccoli florets
1 cup cauliflower florets
1 large carrot, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup cherry tomatoes
2 medium potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper, to taste
For the creamy sauce:
1 cup cooking cream (or heavy cream)
½ cup cream cheese
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon garlic powder
For topping:
1½ cups shredded mozzarella cheese
½ cup grated cheddar cheese
Optional: grated Parmesan cheese
👩‍🍳 Instructions (Long & Engaging):

Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish with olive oil. This step ensures that the vegetables won’t stick and helps develop a delicious golden crust.
Begin by preparing all the vegetables. Wash them thoroughly, then cut the broccoli and cauliflower into bite-sized florets. Dice the potatoes evenly so they cook at the same rate, slice the carrots, and chop the bell peppers into colorful chunks. The mix of vegetables not only adds incredible flavor but also creates a visually appealing dish.
Bring a large pot of lightly salted water to a boil. Add the potatoes first and cook for about 5 minutes, then add the broccoli, cauliflower, and carrots. Blanch everything together for another 3–4 minutes, just until slightly tender but still firm. Drain well and set aside.
In a large mixing bowl, combine the blanched vegetables with the chopped onion, garlic, cherry tomatoes, olive oil, salt, and black pepper. Gently toss until everything is evenly coated.
Now it’s time to prepare the creamy sauce. In a saucepan over low heat, add the cooking cream and cream cheese. Stir continuously until smooth and creamy. Add oregano, basil, paprika, and garlic powder, mixing well. The sauce should be rich, silky, and full of flavor.
Transfer the vegetables into the prepared baking dish, spreading them evenly. Slowly pour the hot creamy sauce over the vegetables, making sure it reaches all corners. Use a spoon to gently mix so every piece is coated.
Sprinkle the mozzarella and cheddar cheese generously over the top. For extra flavor and a crisp finish, you may add a little Parmesan cheese.
Place the dish in the preheated oven and bake for 30–35 minutes, or until the cheese is melted, bubbly, and lightly golden on top. If you prefer a deeper golden crust, turn on the grill for the last 5 minutes.
Remove from the oven and allow it to rest for a few minutes before serving. This cheesy vegetable casserole is perfect as a main vegetarian dish or as a hearty side for grilled chicken or fish.
✨ Serving Tip:
Serve warm with fresh bread or a green salad for a complete and satisfying meal.