After my first round of Shift Shop where I greatly increased my daily veggie intake, I have a rekindled love for vegetables! And I couldn’t be happier about it, honestly! I mean, especially now that fresh produce is so delicious, tasty and inexpensive since there’s such an abundance of it this time of year! So my goal is to be more conscious about incorporating more vegetables into my diet from here on out as well!
To be honest, I’ve never been a huge fan of just plain, raw vegetables. Unless of course I’m dipping them in something. I know that raw veggies are so good for you (and I do generally tend to have at least one vegetable loaded salad every day at least!), but I just prefer them cooked! Doesn’t really matter how, whether they’re steamed, roasted, grilled, etc., I just looooove cooked veggies! And this Dill Vegetable Bake is no exception. The vegetables get so tender & delicious that I probably could have eaten this entire dish all on my own and been perfectly happy about it.
The Greek yogurt sauce has just enough flavor to it to add to the veggies without overwhelming the dish, which I love! And even though I did add some shredded mozzarella cheese to this dish, you could easily omit it all together and it would still taste awesome…I promise! Plus, feel free to experiment with different combinations of vegetables, whatever you can pick up at your local farm stand! I actually almost threw in some eggplant that I had picked up, but didn’t have enough room in my baking dish so I decided to save it for another recipe instead!! But feel free to use whatever vegetables you have on hand and I’m sure that it’ll be equally delicious. And honestly, if you wanted some carbs in there as well, potatoes would be AWESOME in this dish!! When I made this I was following Week 3 of my Shift Shop meal plan, which eliminated all starchy carbs, so potatoes weren’t an option for me at the time, but you’d better believe I’ll be making this recipe again and adding in some diced potato!
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Dill Vegetable Bake
A simple casserole of fresh vegetables, baked in a light & creamy dill-yogurt sauce
- 1 large zucchini, chopped
- 1 large yellow squash, chopped
- 1/2 head of cauliflower, chopped
- 2 cloves garlic, minced
- 1/2 cup plain Greek yogurt
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 1/2 tsp dried dill
- 1/4 cup shredded Mozzarella cheese
- 1/4 cup shredded Parmesan cheese
In a bowl, mix together the Greek yogurt, seasonings & mozzarella cheese. Add the chopped veggies & mix until all veggies are evenly coated.
Transfer mixture to a baking dish (rub a little oil on the dish first or spray with cooking spray). Top with Parmesan cheese, cover & bake at 400 degrees for about 30 minutes, or until veggies are tender.