Description
This Easy Boursin Vegetable Bake is a crowd-pleasing, creamy casserole packed with tender seasonal vegetables and smothered in a flavorful garlic and herb Boursin cheese sauce. It’s a fuss-free side dish that comes together with minimal prep and is perfect alongside roasted meats, fish, or served as a comforting vegetarian main. The Boursin melts into a luscious sauce, giving every bite a savory, herby punch.
Ingredients
Units
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large carrot, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced into rounds
Creamy Sauce
- 1 (5.2-ounce) package garlic and herb Boursin cheese
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 tsp garlic powder
- 1/2 tsp black pepper
Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Preheat Oven. Preheat your oven to 400°F (200°C). Grease a 2-quart baking dish with butter or nonstick spray.
- Prepare Vegetables. Wash and chop all vegetables as directed. Add them to the prepared baking dish, tossing to mix evenly.
- Make Cheese Sauce. In a medium bowl, whisk the Boursin cheese, heavy cream, milk, garlic powder, and black pepper together until smooth and creamy.
- Combine and Toss. Pour the cheesy sauce evenly over the vegetables in the baking dish. Toss gently to coat all the veggies with the sauce.
- Add Toppings. Sprinkle mozzarella and Parmesan cheese evenly on top of the vegetable mixture.
- Bake. Place the baking dish in the oven and bake uncovered for 25-30 minutes, or until the vegetables are fork-tender and the top is golden and bubbly.
- Garnish and Serve. Remove from oven and let cool for a few minutes. Sprinkle with fresh parsley, if using, then serve warm.
Notes
- Use any combination of fresh vegetables you prefer or have on hand.
- This bake can be assembled ahead of time and stored in the fridge, unbaked, for up to 24 hours.
- Add cooked chicken, ham, or tofu for extra protein to make it a main dish.
- Total bake time may vary depending on how thickly vegetables are cut; adjust as needed.
- For a lower-fat version, use half-and-half and reduced-fat cheeses.
Nutrition
- Serving Size: 1/6 of bake
- Calories: 230
- Sugar: 5g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg