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Rosemary vegetable casserole

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Ingredients for 2 servings:

  • 4 large potatoes
  • 1 zucchini
  • 10 fresh mushrooms, heads removed
  • ½ lemon(s), juice
  • 4 tbsp olive oil
  • 1 tsp fleur de sel
  • 2 tsp rosemary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Vegan

Peel and slice the potatoes. Mix them well with the olive oil, rosemary, and fleur de sel in an ovenproof dish and bake in an oven preheated to 200°C (top/bottom heat) for 30 minutes. In the meantime, cut the zucchini and mushrooms into thick slices or quarters. Add to the potatoes, mix well, and drizzle with lemon juice. Return everything to the oven for another 40 minutes. This goes perfectly with a delicious fresh baguette, and if you’re vegetarian or non-vegan, you can also serve it with herb quark. The specified quantity is enough as a main course for two people, or as a side dish to meat or fish for four people.

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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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