John Myers
Vegetable Casserole with Goat Cheese
The perfect vegetable casserole with goat cheese recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 600 g Ripe tomatoes
- 600 g Zucchini fresh
- 2 piece Fresh onions
- 4 piece Garlic cloves
- 2 Packs Soft goat cheese
- Salt and pepper
- 5 Branches Fresh thyme
- 5 Branches Savory
- 6 tbsp Extra virgin olive oil
- 6 tbsp Vegetable broth, of course
- Oil for the baking dish
- First of all, we can preheat the oven to 200 ° C.
- Then wash the vegetables, dry them. Cut the tomatoes and zucchini into slices. Peel and slice the potatoes. Do the same with the onions. Peel and chop the garlic.
- I tried to cut the soft goat cheese into slices. Unfortunately it failed (was too soft). So what’s left. Cut into small pieces.
- Now the baking dish is nicely brushed with the oil. Doesn’t have to be pretty * grin *.
- Now we start layering. As the first layer I put in the potatoes. Then it is up to you how you proceed. Sprinkle with goat cheese in between and continue layering. Last layer of leftover potatoes.
- Mix the olive oil with the vegetable stock well.
- Season the casserole with salt and pepper – be careful with the salt, the vegetable stock mixture and the goat cheese are already well salted. Drizzle over the vegetable stock mixture.
- Finally, put the remaining pieces of cheese on top and put them in the preheated oven.
- Then bake the whole thing at 200 ° C for 60 minutes.
- I can only say it was a poem. For our Waltl Manfred there is of course a decent piece of steak. And of course a fine, well-chilled Riesling should not be missing. Good Appetite
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