In a small bowl, mix the yogurt and Dijon mustard until smooth. Season with salt and pepper.
Drizzle the dressing evenly over the top of the casserole.
Bake:
Cover the dish with foil and bake for 25–30 minutes, until the vegetables are tender.
Remove the foil for the last 5–10 minutes to allow the top to lightly brown.
Serve:
Let the casserole cool for a few minutes before serving. Enjoy as a main dish with crusty bread or a light side salad.
Serving & Storage Tips:
