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Colorful vegetable casserole

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Ingredients for 4 servings:

  • 2 bell peppers, red
  • 3 small zucchini
  • 500 g broccoli
  • 3 carrots
  • Butter for the mold
  • 125 ml vegetable stock
  • 250 g crème fraîche
  • 100 g Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

wholesome and delicious

Cut the bell peppers into thin strips. Cut the zucchini into thin slices. Wash the broccoli and tear it into florets. Peel the carrots and finely grate them. Preheat the oven to 200°C. Grease a casserole dish. Layer the bell pepper strips, zucchini, and broccoli, and spread the grated carrots over the vegetables. Mix the vegetable stock with the crème fraîche and pour over the casserole. Bake the casserole in the oven for 20 minutes, then sprinkle with the cheese and bake for another 20 minutes. Serve with crusty whole-wheat baguette.

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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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