Vegetable Casserole

This hearty vegetable casserole combines classic flavors with a creative twist, featuring layers of seasonal vegetables, creamy béchamel sauce, and a crunchy herb topping. It's a comforting dish perfect for family gatherings or a cozy dinner, while being vegetarian-friendly and packed with wholesome ingredients.

Ingredients:

• 2 cups zucchini, sliced
• 2 cups bell peppers, chopped
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 cup cherry tomatoes, halved
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups béchamel sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
3. Add zucchini, bell peppers, broccoli, and carrots to the skillet. Cook for about 5-7 minutes until slightly softened. Season with thyme, oregano, salt, and pepper.
4. In a greased 9x13 inch baking dish, layer the sautéed vegetables and top with halved cherry tomatoes.
5. Pour the béchamel sauce evenly over the vegetables.
6. In a small bowl, mix breadcrumbs with grated Parmesan cheese. Sprinkle the breadcrumb mixture over the casserole.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
8. Remove from oven and let it cool slightly. Garnish with fresh parsley before serving.