Ingredients
For the vegetables:
2 heads broccoli, cut into florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes
1 zucchini, diced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper to taste
For the creamy Mediterranean sauce:
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups milk
1 cup grated mozzarella cheese
½ cup crumbled feta cheese
1 tbsp chopped fresh parsley
1 tsp dried basil
Pinch of nutmeg
Instructions
Preheat oven to 190°C (375°F).
Toss broccoli, peppers, zucchini, and tomatoes with olive oil, oregano, thyme, salt, and pepper.
Spread vegetables in a baking dish.
In a saucepan, heat olive oil and sauté garlic for 30 seconds.
Stir in flour and cook for 1 minute.
Gradually whisk in milk until smooth and thickened.
Add mozzarella, feta, parsley, basil, and nutmeg. Stir until creamy.
Pour the sauce evenly over the vegetables.
Bake for 25–30 minutes until bubbly and golden.
Let rest for 5 minutes before serving.
Serving Suggestions
Serve with warm pita bread.
Pair with grilled chicken or fish.
Garnish with fresh parsley, basil, and a drizzle of extra-virgin olive oil.
Restaurant-Style Title
“Mediterranean Garden Vegetable Gratin with Feta & Herb Cream Sauce” 🌿🧀