Italian Vegetable Casserole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 red pepper (s)
- 2 bell peppers, yellow
- 2 zucchini
- 2 cloves garlic)
- 1 bunch basil, or 2 teaspoons dried
- 80 g olives, black
- Mozzarella
- 6 tablespoon oil, (soybean oil)
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Clean and wash vegetables. Cut the peppers into strips and the zucchini diagonally into slices. Peel the garlic and press it through the garlic press. Wash the basil, shake dry and cut into fine strips. Stone the olives. Cut the mozzarella into slices. Put the vegetables and olives in a greased baking dish, alternating with the cheese.
- Mix the soybean oil, basil and garlic together. Distribute evenly over the vegetables.
- Cook the vegetable casserole in the preheated oven at 200 ° / convection 180 ° for about 25 minutes.
- Crunchy wholemeal baguette tastes good with it.
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