This recipe isn’t your grandma’s pie, but it’s sure to become a new favorite! Ditch the crust and embrace the deliciousness of a veggie stack attack. It’s loaded with vibrant flavors, perfect for a light lunch or satisfying side dish.
Ingredients:
- 2.2 pounds broccoli florets
- 1 teaspoon salt (8 grams)
- 1 tablespoon milk
- 1 red bell pepper, chopped
- 3 green bell peppers, chopped
- 1 onion, chopped
- 3 tablespoons olive oil (15 milliliters)
Instructions:
- Preheat the oven to 400°F (200°C).
- Prepare the broccoli: In a large pot of boiling water, blanch the broccoli florets for 3-4 minutes. Drain thoroughly and transfer to a large bowl. Using a fork, gently mash some of the broccoli florets to create a binder for the rest.
- Season and combine: Add salt and milk to the broccoli and mash again to incorporate. Next, stir in the chopped red pepper, green peppers, and onion.
- Drizzle with olive oil: In a baking dish, drizzle the olive oil. Spread the veggie mixture evenly in the dish.
- Bake and enjoy!: Bake for 30-35 minutes, or until the vegetables are tender and lightly browned on top. Let cool slightly before serving.
Tips:
- Get creative with veggies: Feel free to add other vegetables you enjoy, such as chopped mushrooms, zucchini, or asparagus.
- Spice it up!: For a kick, add a pinch of red pepper flakes or a teaspoon of your favorite spice blend.
- Cheese, please? For a cheesy twist, sprinkle grated parmesan cheese on top of the veggie mixture before baking.
- Leftovers? This dish reheats well and makes for a delicious lunch the next day.
This veggie stack attack is not only delicious but also a breeze to prepare. So ditch the fuss of a crust and enjoy the vibrant flavors of the season!
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