in Italy

Italian vegetable casserole

updated

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Ingredients for 4 servings:

  • 2 bell peppers, red
  • 2 bell peppers, yellow
  • 2 zucchinis
  • 2 garlic cloves
  • 1 bunch basil, or 2 tsp dried
  • 80 g olives, black
  • Mozzarella
  • 6 tbsp oil (soybean oil)
  • Fat, for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean and wash the vegetables. Cut the bell peppers into strips and slice the zucchini diagonally. Peel the garlic and press it through a garlic press. Wash the basil, shake dry, and cut into fine strips. Pit the olives. Slice the mozzarella. Place the vegetables and olives, alternating with the cheese, in a greased baking dish. Mix the soybean oil, basil, and garlic. Spread evenly over the vegetables. Cook the vegetable casserole in a preheated oven at 200°C/180°C fan/gas mark 3 for about 25 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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