John Myers
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Mediterranean Tomato Casserole
The perfect mediterranean tomato casserole recipe with a picture and simple step-by-step instructions.
for the vegetable casserole
- Ox heart tomatoes
- Spring onions fresh
- Olives green fresh
- Red chilli note
- Zucchini
- Red pepper
- Yellow pepper
- Sheep cheese
- Champions
for corn on the cob
- Corn on the cob
- Butter
for gratinating
- Liquid butter
- Cream 30% fat
- Eggs (L)
- 100 gramm Gouda gerieben
for spices
- Mugwort,
- Garlic salt
- Oregano
- Basil,
Before / and preparation
- Cut all the vegetable ingredients and the champions into thin slices. Cut the sheep’s cheese into small cubes. Process olives one part eighth the rest as a whole.
- Boil the corn on the cob in salted water for 10 minutes. Then put on kebab skewers.
- Alternately fill a fireproof bowl with the ingredients and sprinkle thinly with the mentioned spices after each layer. Finally, pour the melted butter over it and bake it in the oven at 170 degrees for 40 minutes.
- Remove the corn on the cob from the salted water and rub with butter. Also put in an ovenproof dish and place in the oven with the vegetable casserole for 15 minutes. Let the color take all around and then take it out again.
- Now mix the eggs with the cream and the grated Gouda cheese and pour onto the vegetables. When the cream mixture is exhausted, take the casserole out of the oven.
Serving
- Very rustic, simply put the casserole dish in the middle of the and large plates. Put the corn on the cob on top and everyone takes their portion of casserole straight out of the mold.
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