Brussels sprouts, peppers and mushroom casserole

Ingredients for 3 servings:

• 500 g Brussels sprouts
• 2 pointed peppers, red
• 6 mushrooms, brown
• 2 onions, red
• 4 cloves garlic
• ½ stalk lemongrass
• oregano
• marjoram
• basil
• pepper
• Soy sauce
• olive oil
• chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Preheat the oven to 180°C (top/bottom heat). Trim the Brussels sprouts and cook for about 10 minutes. Finely slice the onions and cover the bottom of a glass baking dish with them. Then cut the bell peppers into long strips and arrange them on top of the onions. Distribute the mushrooms evenly in the baking dish. Finely chop the garlic and scatter it over the vegetables. Finely chop the lemongrass and scatter it over the vegetables. Season with a little oregano, basil, marjoram, chili powder, pepper, and nutmeg. Drain the Brussels sprouts well and scatter them over the vegetables. Pour a little soy sauce and olive oil over the Brussels sprouts (the vegetables shouldn’t be swimming in oil!). Sprinkle some more oregano, basil, and marjoram over the Brussels sprouts and place in the oven for about 40 minutes.