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Vegetable Casserole

chef.jackson's picture
Ingredients
  Onions 2 Large, chopped
  Garlic 2 Clove (10 gm), chopped
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Green peppers 2 , pith and seeds removed and chopped
  Zucchini 1 Pound, sliced
  Eggplants 2 Medium, chopped
  Mushrooms 8 Ounce
  Tomatoes 1 Pound, skinned and chopped
  Canned tomato paste 5 Ounce (1 Can)
  Bay leaves 2
  Parsley 1 Tablespoon, chopped
  Dried oregano 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Potatoes 2 Large, thinly sliced
  Butter/Margarine 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350°F, Gas Mark 4.

MAKING
2) Sauté the onions and garlic in oil until translucent.
3) Stir well on adding green peppers, courgettes (zucchini), aubergines (eggplants) and mushrooms to this and cook for 5 minutes.
4) Take a casserole and transfer the vegetables to it and mix well with the tomatoes, tomato paste and all the herbs.
5) Top with the potato slices in a thick overlapping layer and coat with pieces of butter or margarine.
6) Bake in the oven for about 1 hour till the potatoes are soft below and crunchy and browned on top.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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