in Italy

Italian vegetable casserole

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Ingredients for 4 servings:

  • 300 g tomatoes
  • 2 bell peppers, yellow
  • 2 eggplant(s)
  • 500 g potatoes
  • 250g mozzarella
  • 1 bunch basil, freshly chopped
  • Extra virgin olive oil
  • Salt and pepper from the mill
  • breadcrumbs
  • Oregano, freshly chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the vegetables and slice them thinly. Grease a casserole dish (preferably terracotta) with olive oil and fill it with vegetables and mozzarella in layers until all the filling is used up. Lightly season each layer with salt and pepper and sprinkle with basil. Mix the breadcrumbs with oregano, salt, and black pepper and sprinkle over the casserole. Drizzle with olive oil and bake in a preheated oven at 200°C for about 60 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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