Summary

Ingredients

• 300 g broccoli
• 1 large zucchini
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 3 tomato (s)
• 4 mushrooms
• 1 large potato (s)
• 1 onion (s), red
• 1 clove garlic
• 2 spring onion (s)
• some olive oil
• 3 sprigs rosemary
• 100 ml cream
• 100 ml milk
• 1 teaspoon sauce thickener
• 100 g mozzarella
• 1 bag / s gratin cheese
• oregano
• salt
• pepper
• Chilli powder

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat, cut the vegetables. Cut the mozzarella and mix with the gratin cheese. Mix the milk, cream and the teaspoon sauce thickener. First blanch the potatoes and broccoli in a saucepan with water, then drain off the water. Fry the broccoli and potatoes in a pan with a little olive oil. Add the garlic, rosemary and the sliced zucchini. Season well with salt and pepper and then fill the baking dish. Put some olive oil in the pan you used before and fry the onion with spring onions, paprika and mushrooms and season with salt, pepper and a little chili powder. Pour into the mold and sprinkle with about 1/3 of the cheese. Place the tomatoes on the cheese layer without frying and season with oregano, salt, pepper and rosemary. Spread the previously mixed sauce over the entire casserole and sprinkle with the rest of the cheese. Season again if necessary. Bake everything for about 30 to 40 minutes at 200 ° C. It`s best to just keep an eye on the casserole and take it out when it gets too dark. The recipe can be modified very well. If you like other ingredients, e.g. eggplant, you can add them. If you don`t like some vegetables, you can simply leave them out.