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(baby marrow, green beans, Brussel sprouts, asparagus, broccoli and peas)
1. Preheat the oven to 220°C and spray a baking tray with non-stick spray.
2. Arrange the chopped vegetables on the baking tray and drizzle with olive oil. Roast for 10 minutes.
3. Transfer to a deep medium-size baking dish and lower the oven temperature to 180°C.
4. Using a mixing bowl, add the cottage cheese, yoghurt, eggs, herbs and seasoning and mix well with a wooden spoon, breaking up the egg yolks.
5. Pour the mixture over the vegetables and top with cheddar. Bake for 30 - 35 minutes until golden brown and tender.
6. Serve immediately.
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