Vegetable casserole from the Omnia oven

Ingredients for 2 servings:

• 110 g sweet potatoes
• 120 g potatoes
• 100 g onion(s)
• 2 cloves garlic
• 200 g zucchini
• 100 g tomatoes
• 75 ml white wine, alternatively vegetable stock
• 2 tbsp extra virgin olive oil
• 125g mozzarella
• 100 g grated cheese (mix of Edam and Cheddar)
• n. B. herbal salt
• 6 basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Summery and quick to make

Peel the potatoes, sweet potatoes, onions, and garlic. Slice or thinly slice everything. Store separately. Wash the zucchini thoroughly, remove the stem and flower end, and slice or slice into approximately 1 cm thick slices. Wash the tomato, remove the stem end, and cut into 1-2 cm slices. Also store separately. Brush the dish with a little olive oil. Then layer the vegetables. First the sweet potatoes, then the potatoes, onions, garlic, and zucchini. Finally, the tomatoes. Season each layer with a little herb salt. Drain the mozzarella, slice it, and spread it on the casserole. Drizzle the remaining olive oil over it and pour in the wine. Bake the dish on the lowest gas flame, turned up to full for 5 minutes, then reduce the flame to about 2/3. Bake for another 25 minutes. Now spread the grated cheese on the casserole and finish cooking on the high flame for about 12 to 15 minutes. Meanwhile, wash the basil leaves, pat them dry, and cut them into strips. Garnish the finished casserole with them.