Vegetable casserole in the oven: a step-by-step recipe for a healthy dish

A vegetable casserole is a tasty, satisfying and healthy dish. It is perfect for the daily menu, and will also help you get the necessary amount of vitamins and not spoil your figure. We at joy-pup tell you how to cook a vegetable casserole in the oven. Read also how to cook a delicious Bolognese sauce.

Ingredients

• Potatoes – 3-4 pcs.
• Zucchini – 1 medium
• Eggplant – 1 pc.
• Carrots – 1 pc.
• Bell peppers – 1-2 pcs.
• Tomatoes – 2 pcs.
• Onions – 1 pc.
• Garlic – 2 cloves
• Eggs – 3 pcs.
• Milk or cream – 150 ml
• Hard cheese – 100 g
• Salt, pepper – to taste
• Dried herbs (oregano, basil, thyme) – to taste
• Olive oil

Step-by-step recipe for vegetable casserole

• Peel the potatoes and cut into thin circles. Cut the zucchini and eggplant into circles. If desired, you can add a little salt to the eggplant and leave it for 10 minutes to remove the bitterness, then rinse.
• Grate the carrots on a coarse grater or cut into thin slices. Chop the onion into half rings, the bell pepper into strips, and the tomatoes into circles. Finely chop the garlic or press it through a press.
• Fry the onion until golden brown. Add the carrots, zucchini and eggplant, fry for 5-7 minutes over medium heat.
• In a bowl, beat the eggs with milk (or cream), add salt, pepper, garlic and spices. A little nutmeg, if desired. This is the basis for binding the vegetables and adding a creamy taste.
• Preheat the oven to 180°C. Grease the baking dish with olive oil.
• Lay out the vegetables in layers, alternating them: potatoes, zucchini, eggplant, pepper, carrots, onions, tomatoes. Each layer can be lightly salted and peppered. Pour the egg-milk mixture over the vegetables. Sprinkle with grated cheese on top.
• Put the casserole in the oven for 40-45 minutes. 10 minutes before it is ready, you can cover the dish with foil so that the top does not burn. Check the readiness by the softness of the potatoes and the golden brown crust.

To be continued…