Minced vegetable casserole à la soleil

Ingredients for 4 servings:

• 1 kg minced meat
• 1 zucchini
• 1 bell pepper
• 2 carrots
• 2 onions
• 1 garlic clove(s)
• 150 g cherry tomatoes
• 4 mushrooms
• 2 class can/n Tomato paste à 70 g
• 4 tbsp mustard
• 2 tbsp, heaped pesto, red
• possibly water
• salt and pepper
• oregano
• n. B. spice mix, e.g. magic spice, Bolognese spice or Italian spice mix
• 1 handful of cheese, grated or raclette cheese
• olive oil
• 1 bunch of basil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

healthy and delicious

Preheat the oven to 200°C (top/bottom heat). Dice the zucchini, peppers, and tomatoes as desired, place in a baking dish, and season with oil, salt, pepper, oregano, and the spice mix. Dice the carrots, fry them in a pan, and add them to the vegetables in the baking dish. Mix with the pesto. Dice the onions, mushrooms, and feta. Finely chop the garlic and basil. Fry the minced meat in batches, if necessary. Add the onions and mushrooms and fry them as well. When the onions are translucent and the mushrooms have reduced in size, add the tomato paste and mustard. Fill the empty tomato paste cans with water and add them to the minced meat mixture; this makes it easier to mix the tomato paste and mustard with the minced meat. Season everything with salt, pepper, and the spices. Briefly fry. Add the garlic and stir in. Remove the pan from the heat, add the feta and basil, and mix. Now add the minced meat to the vegetables in the baking dish and stir in. Top or sprinkle with cheese. Place in the preheated oven for 30 minutes.