John Myers
~ Casserole ~ Mediterranean Vegetable Casserole
The perfect ~ casserole ~ mediterranean vegetable casserole recipe with a picture and simple step-by-step instructions.
- Red, yellow and green peppers
- 4 Potatoes vorw. waxy
- 4 Fresh onions
- 6 Fresh tomatoes
- 3 Garlic cloves
- 200 ml Sweetened cream 30% fat
- 1 Organic egg yolks
- Grated Parmesan
- 0,25 tsp Dried parsley
- Dried basil
- Sage dried
- Dried oregano
- Dried thyme
- Dried marjoram
- Savory spice
- Dried rosemary
- Extra virgin olive oil
- Peel the potatoes, wash them, cut them into fine slices and keep them in water so they don’t turn brown.
- Wash the zucchini, cut off both ends, halve and cut into half rings.
- Peel the onions, cut in half and cut into half rings.
- Peel and finely dice the knobi.
- Quarter, wash and cut the peppers into pieces.
- Whisk the cream with the egg yolk. Add all the spices. Mix well again.
- Grate the Parmesan fresh.
- Wash tomatoes and cut them into slices (unfortunately my holder cut them into pieces).
- Heat a pan with olive oil.
- Lightly sear the pepper pieces, onions with garlic and zucchini one after the other.
- Take the potatoes out of the water and rub them dry.
- Now we fill the casserole dish first with sliced potatoes, then with parika, onion / garlic and zucchini.
- Now comes the egg cream on top. Finally the grated cheese.
- Of course, the oven was preheated to 150 ° C, of course -grin-.
- The whole thing is now baked for about 45 minutes.
- With a delicious Bardolino and good appetite !!!
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