Mediterranean vegetable casserole

Ingredients for 4 servings:

• 300 g broccoli
• 1 large zucchini
• ½ red bell pepper(s)
• ½ bell pepper(s), yellow
• 3 tomatoes
• 4 mushrooms
• 1 large potato(s)
• 1 onion(s), red
• 1 clove(s) garlic
• 2 spring onions
• some olive oil
• 3 sprigs rosemary
• 100 ml cream
• 100 ml milk
• 1 tsp sauce thickener
• 100g mozzarella
• 1 bag of gratin cheese
• oregano
• Salt
• pepper
• chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple, vegetarian and healthy

Preheat the oven to 200°C (top and bottom heat), chop the vegetables, slice the mozzarella, and mix with the gratin cheese. Mix together the milk, cream, and a teaspoon of sauce thickener. First, blanch the potatoes and broccoli in a pot of water, then drain the water. Sauté the broccoli and potatoes in a pan with a little olive oil. Add the garlic, rosemary, and sliced ​​zucchini. Season well with salt and pepper, and then pour into the casserole dish. Add a little olive oil to the previously used pan and sauté the onion, spring onions, bell peppers, and mushrooms, seasoning with salt, pepper, and a little chili powder. Pour into the dish and sprinkle with about 1/3 of the cheese. Place the tomatoes on top of the cheese without frying and season with oregano, salt, pepper, and rosemary. Spread the previously mixed sauce over the entire casserole dish and sprinkle with the remaining cheese. Season again if desired. Bake everything for about 30 to 40 minutes at 200°C. It’s best to just keep an eye on the casserole and remove it if it starts to get too brown. This recipe is easy to adapt. If you like other ingredients, such as eggplant, you can add them. If you don’t like certain vegetables, you can simply leave them out.