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Ingredients
Mixed Vegetable Casserole
- Ingredients
- 500 grams Eggplant
- 500 grams Zucchini
- 500 grams potatoes
- 1 onion
- 2 garlic cloves
- 200 grams Tomatoes
- olive oil (for the pan)
- 200 milliliters Vegetable broth
- 1 Tbsp olive oil
- 1 Tbsp Pastry flour
- 50 milliliters white wine
- 100 milliliters milk
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 tsp dried oregano
- 125 grams Mozzarella
Rinse the eggplant and zucchini. Coarsely chop the eggplant and cut the zucchini into 1 cm thick slices. Peel and finely dice the onion and garlic. Peel and slice the potatoes. Rinse the tomatoes, remove the stalks and cut into slices.
Preheat the oven to 200°C (approximately 400°F). Grease a large baking dish with oil.
Blanch the potatoes, zucchini and eggplant in the vegetable broth for about 10 minutes. Remove the vegetables and set aside. Sweat the onion and garlic in olive oil until translucent. Sprinkle with the flour and saute briefly. Pour in the white wine, vegetable broth and milk. Bring to a boil, stirring constantly. Season with salt, pepper, thyme and oregano.
Chop the mozzarella. Stir half of the mozzarella into the sauce. Layer the vegetables in the baking dish. Pour the sauce over. Sprinkle with the remaining cheese. Season with pepper. Bake for about 25 minutes. Remove from the oven, let cool and serve.
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |