WW Veggie Casserole

1 cup broccoli florets

1 cup cauliflower florets

1 cup baby carrots, sliced

1 cup bell peppers (red, yellow, or green), diced

1 cup cherry tomatoes, halved

1 medium onion, diced

2 cloves garlic, minced

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 cup sour cream

1/2 cup mayonnaise

2 large eggs

1/2 cup panko breadcrumbs

1/4 cup olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley for garnish (optional)

Preheat Oven and Prepare Baking Dish:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of olive oil.

Cook the Vegetables:

In a large pot, bring water to a boil and add the broccoli, cauliflower, and carrots. Blanch the vegetables for about 3-4 minutes until just tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain well and set aside.