Vegetable Bake

INGREDIENTS

2 cups broccoli florets

2 cups cauliflower florets

1 large carrot, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 red onion, thinly sliced

3-4 garlic cloves, minced

2 Tbsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

½ tsp dried oregano

Salt and pepper to taste

4 large eggs

½ cup grated Parmesan cheese

¼ cup chopped fresh parsley for garnish

METHOD

1. Preheat oven to 200°C (400°F). Grease a large baking dish with olive or coconut oil.

2. In a large bowl, combine all the sliced vegetables, minced garlic, olive oil, dried thyme, dried rosemary, dried oregano, salt, and pepper. Mix everything together until the vegetables are evenly coated with the oil and seasoning.

3. Transfer the seasoned vegetables to the greased baking dish, spreading them out evenly.

4. Beat the eggs in a small bowl, season with salt and pepper and mix thoroughly into the vegetables.

5. Sprinkle grated Parmesan cheese over everything, then cover with foil and bake for about 15-20 minutes, or until the vegetables start to soften and the egg whites look set.

6. Remove the foil, and if you prefer a slightly browned and crispy top, you can grill the vegetable bake for an additional 2-3 minutes, keeping a close eye to avoid burning.

7. Once done, remove from the oven and let it cool slightly. Garnish with chopped fresh parsley.