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Vegetable Casserole

ingredients

serves 4 - 6
400 g onions
2 cloves garlic
2 green peppers
400 g courgette (zucchini)s
2 medium sized aubergines (egg plant)
400 g tomatoes
2 tbls oil
200 g mushrooms
1 x 70 g (2 1/2 oz) can concentrated tomato puree (paste)
2 bay leaves
1 tbsp chopped parsley
1 tsp chopped marjoram
1 tsp chopped thyme
salt and pepper
250 ml vegetable stock or water
400 g potatoes
2 tbsp (25 g) butter

method

1. Skin and chop the onions and skin and crush the garlic.

2. Remove the membranes and seeds from the peppers and chop the flesh.

3. Slice the unpeeled courgettes and aubergines and skin and slice the tomatoes.

4. Heat the oil in a frying pan and fry the onions, garlic, and peppers for 5 minutes.

5. Turn into a 3 litre casserole with the courgettes, aubergines, tomatoes, mushrooms, tomato puree, herbs, and seasoning.

6. Mix well and pour in the stock or water.

7. Peel and slice the potatoes thinly, and arrange on the top. Dot with the butter, and cover.

8. Bake in a moderate oven, 180°C, Gas 4, for 1 hour.

9. Remove the lid and bake for a further 30 minutes or until the potatoes are golden brown.

What did you think?

62 people have helped to review this recipe. Thankyou!

MR
posted by P CLARK @ 09:48AM, 3/24/11
VERY TASTY RECIPE EASY TO PREPARE HIGHLY RECOMMENDED THANKS VERY MUCH
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