Veggie Casserole

Veggie Casserole

The Veggie Casserole Recipe came as a freestyle to a fast week dinner. I was simply busy (even I am trying not to use this word) and I needed some dish for a couple of days that doesn't take much time. It was so delicious that I decided to share it with you.

The taste of all vegetables with lovely herbs brings me back to summer and grill. My boyfriend prefers a big piece of meat with it, but I think it is lovely by itself, too. Enjoy!

Total Time: 1 hour 15 minutes

 

Shopping List

7 medium potatoes, peeled, washed and diced
3 shallots, peeled and sliced
1 large zucchini, washed, cleaned and diced
1 large carrot, peeled, washed and sliced
250g of champignons , peeled and sliced (caps and stems)
6 cherry tomatoes, washed and diced
100g of Bryndza Slovak Cheese, Greek Feta is optional
Provencal herbs, smoked paprika powder
Sea salt and ground black pepper
Olive oil

 

Drizzle with olive oil and bake for about 45 minutes until the potatoes are done, all vegetables darken a bit and bake through. Taste and taste.

Next, break the pieces of cheese on the top and bake for another 20 minutes.

Makes 4 serves.

Instructions

 

Preheat the oven to 180 degrees.

Sprinkle a medium baking tray with a good amount of olive oil and place potatoes in. Flavour them up with herbs, paprika powder, salt and paper. Mix it with hands until all spices are rubbed all over.

Start layering with onions, zucchini, carrot, mushrooms and tomatoes.

Season once again. Be careful with the salt as the cheese is salty enough.

Drizzle with olive oil and bake for about 45 minutes until the potatoes are done, all vegetables darken a bit and bake through. Taste and taste.

Next, break the pieces of cheese on the top and bake for another 20 minutes.

Makes 4 serves.




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