Mediterranean Vegetable Casserole verdure Al Forno
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 large tomato (s)
- 1 large eggplant (s)
- 2 zucchini
- 1 clove garlic
- 1 glass olives, black, stone-free
- 200 ml white wine, dry
- 6 tablespoon olive oil
- 10 g herbs, (herbs Provence), fresh or dried
- 400 g chicken breast, preferably chicken inner breast fillet
- salt
- 1 package sheep cheese
Print Recipe
Pin Recipe Instructions
- Dice the zucchini and aubergine and fry briefly in plenty of olive oil along with the garlic, a pinch of salt and the herbs (if dry). Add the previously diced tomatoes and the drained olives and bring to temperature briefly - season again with herbs (fresh or dry) and season to taste (not too salty because the cheese adds a lot of salt).
- Put the whole mixture in a not too large, high baking dish and spread the sheep`s cheese over it. Add the wine and about 3-4 tablespoons of olive oil. Cut the chicken breast into strips and fry briefly on both sides with a pinch of salt and herbs (if dry) and pour over the sheep`s cheese.
- Put the baking dish in the oven at 220 ° C for approx. 20-25 minutes.
- Place the fresh herbs on top before serving and leave the casserole dish covered for 2-3 minutes.
- This goes well with rice and / or ciabatta / baguette / flat bread.
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