John Myers
Autumn Vegetable Casserole La Mela!
The perfect autumn vegetable casserole la mela! recipe with a picture and simple step-by-step instructions.
- 4 small Zucchini fresh
- 1 smaller Pumpkin
- 1 Sweet potatoes red
- 2 Rods Halved leek lengthways and cut
- 400 g Mushrooms brown, fresh
- 1 Eggplant fresh
- 1 Red peppers
- 4 Fresh tomatoes
- 1 bag Grated cheese
- 3 Bags Dill sauce e.g. from Knorr
- 250 ml Riesling
- 500 ml Water
- Salt
- Black pepper
- Vegetable broth powder
- Garden herbs
- Wok
- Baking dish
- Oil
- Peel the zucchini and cut into slices.
- Peel and core the pumpkin and cut into small cubes
- Peel the sweet potato and cut into small cubes.
- Halve the leek lengthways and cut into strips.
- Clean and quarter the mushrooms.
- Cut the eggplant into slices.
- Core the paprika and cut into small cubes.
- Cut tomatoes into slices.
- Heat the oil in the wok. Braise the cut vegetables in it. Please do NOT add tomatoes, set aside!
- Add the Riesling, simmer a little. The vegetables should still retain a certain firmness.
- Season with salt, pepper, vegetable stock powder and garden herbs.
- Prepare the dill sauce with the water in a saucepan: stir in cold water, powder and bring to the boil while stirring.
- Now place the vegetables in a baking dish. Pour the dill sauce over it.
- Sprinkle everything with the grated cheese. Place the tomato slices on top.
- Place the casserole in the preheated oven at approx. 220 degrees / C. Baked for about 20 minutes.
- Go with salt water potatoes and herb baguette!
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