Directions
Preparing the Ingredients:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Slice and Chop: Thinly slice the potatoes and zucchini, chop the bell pepper, slice the carrots, and finely chop the onion.
- Prepare the Broccoli: Cut the broccoli into small florets.
Assembling the Bake:
- Layer the Vegetables: In a large baking dish, layer the potato slices, followed by carrots, bell pepper, zucchini, onion, and broccoli.
- Season: Sprinkle the minced garlic, dried thyme, and rosemary evenly over the vegetables. Season with salt and pepper.
- Add Cheese: Sprinkle the shredded cheese and Parmesan cheese over the vegetables.
Making the Sauce:
- Combine Liquids: In a mixing bowl, whisk together the vegetable broth and milk or cream.
- Pour: Pour the liquid mixture evenly over the vegetables in the baking dish.
Baking:
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Uncover and Finish: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated thoroughly.