John Myers
Colorful Vegetable Casserole
The perfect colorful vegetable casserole recipe with a picture and simple step-by-step instructions.
for the cheese crumb mixture
- 400 g Carrots – peeled, thinly sliced
- 1 große Zuchini – geschält, in dünne Scheiben
- 2 piece Paprika – cleaned, cut into thin strips
- 1 pinch Salt, pepper chilli
- 150 ml Vegetable broth hot
- 150 g Grated Emmental / mountain cheese
- 4 tbsp Breadcrumbs
- 1 tbsp Herbal mixture
- Salt and pepper
- Brush the baking dish with sunflower oil and cover with the potatoes, carrots, zucchini and peppers. Season and add vegetable stock. Sprinkle with the cheese crumb mixture. Bake at 140-150 degrees top and bottom heat for about 60 minutes, until the vegetables are nice and soft and the topping is nice and golden brown and crispy.
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