Roasted Veggie Cobbler

Roasted Veggie Cobbler

Roasted Veggie Cobbler Roasted Veggie Cobbler

Roasted Veggie Cobbler

PREP TIME: 20 mins
COOK TIME: 1 hr
SERVES: 4 to 6

PREP TIME: 20 mins

COOK TIME: 1 hr

SERVES: 4 to 6

Roasted Veggie Cobbler

PREP TIME: 20 mins
COOK TIME: 1 hr
SERVES: 4 to 6

Ingredients

Greek yogurt is a great ingredient to use in everyday cooking. Oikos Greek yogurt has calcium and protein and is delicious to eat on its own but can also be used in recipes like this one. This veggie filled casserole is perfect to celebrate spring with family and friends. Roast the veggies ahead to save some cooking time.

  • 2 cups (500 mL) chopped fresh asparagus
  • 1 pkg (8 oz/227 g) mushrooms, quartered
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 2 green onions, chopped
  • 2 tbsp (30 mL) canola oil
  • 2 tsp (10 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 cup (250 mL) Oikos 2% Greek Plain yogurt
  • 3 eggs

Yogurt Biscuit Topping:

  • 3/4 cup (175 mL) all-purpose flour
  • 1 cup (250 mL) shredded Asiago cheese, divided
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 2/3 cup (150 mL) Oikos 2% Greek Plain yogurt
  • 1/4 cup (60 mL) canola oil
 

Preparation

Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

In a bowl, combine chopped fresh asparagus, mushrooms, zucchini, pepper and green onions. Drizzle with oil and add thyme and half each of the salt and pepper.

Spread onto prepared sheet and roast for 30 minutes or until golden and tender. Let cool slightly. Reduce oven temperature to 375ºF (190ºC).

In a large bowl, whisk together yogurt, eggs and remaining salt and pepper. Add roasted vegetables and stir to coat. Spray an 11 x 7inch (27.5 x 17.5 cm) baking dish with oil and spread mixture evenly.

Yogurt Biscuit Topping:

In a large bowl, stir together flour, 1/2 cup (125 mL) of the cheese, parsley, baking powder and salt. In a small bowl, whisk together yogurt and oil. Stir into flour mixture until combined.

Using a spoon dollop 6 spoonful’s of the dough on top of the roasted veggie mixture and spread slightly. Sprinkle with remaining cheese.

Bake for about 30 minutes or until top is golden and knife comes out clean when tested in centre of vegetable mixture. Let cool slightly before serving.

In Partnership With

Ingredients

Greek yogurt is a great ingredient to use in everyday cooking. Oikos Greek yogurt has calcium and protein and is delicious to eat on its own but can also be used in recipes like this one. This veggie filled casserole is perfect to celebrate spring with family and friends. Roast the veggies ahead to save some cooking time.

  • 2 cups (500 mL) chopped fresh asparagus
  • 1 pkg (8 oz/227 g) mushrooms, quartered
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 2 green onions, chopped
  • 2 tbsp (30 mL) canola oil
  • 2 tsp (10 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 cup (250 mL) Oikos 2% Greek Plain yogurt
  • 3 eggs

Yogurt Biscuit Topping:

  • 3/4 cup (175 mL) all-purpose flour
  • 1 cup (250 mL) shredded Asiago cheese, divided
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 2/3 cup (150 mL) Oikos 2% Greek Plain yogurt
  • 1/4 cup (60 mL) canola oil
Preparation

Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

In a bowl, combine chopped fresh asparagus, mushrooms, zucchini, pepper and green onions. Drizzle with oil and add thyme and half each of the salt and pepper.

Spread onto prepared sheet and roast for 30 minutes or until golden and tender. Let cool slightly. Reduce oven temperature to 375ºF (190ºC).

In a large bowl, whisk together yogurt, eggs and remaining salt and pepper. Add roasted vegetables and stir to coat. Spray an 11 x 7inch (27.5 x 17.5 cm) baking dish with oil and spread mixture evenly.

Yogurt Biscuit Topping:

In a large bowl, stir together flour, 1/2 cup (125 mL) of the cheese, parsley, baking powder and salt. In a small bowl, whisk together yogurt and oil. Stir into flour mixture until combined.

Using a spoon dollop 6 spoonful’s of the dough on top of the roasted veggie mixture and spread slightly. Sprinkle with remaining cheese.

Bake for about 30 minutes or until top is golden and knife comes out clean when tested in centre of vegetable mixture. Let cool slightly before serving.

In Partnership With

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear.  However, like many nutrients, calcium is absorbed less effectively as we age.  Try out our calcium calculator to see if you are getting enough in your daily diet.

Emily Richards
Recipe by

Emily Richards

Professional Home Economist

Nutritional Information

Per Serving (1/6th recipe)
  • Calories
    370
  • Saturated
    7g
  • Fat
    25g
  • Cholesterol
    120mg
  • Sodium
    530mg
  • Fibre
    3g
  • Carbohydrate
    21g
  • Sugars
    5g
  • Iron
    15%
  • Vitamin C
    41%
  • Calcium
    250mg
  • Protein
    19g
  • Vitamin A
    11%

* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear.  However, like many nutrients, calcium is absorbed less effectively as we age.  Try out our calcium calculator to see if you are getting enough in your daily diet.

Nutritional Information (Per Serving)
  • Calories
    370
  • Saturated
    7g
  • Fat
    25g
  • Cholesterol
    120mg
  • Sodium
    530mg
  • Fibre
    3g
  • Carbohydrate
    21g
  • Sugars
    5g
  • Iron
    15%
  • Vitamin C
    41%
  • Calcium
    250mg
  • Protein
    19g
  • Vitamin A
    11%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
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