Vegetable Casserole “Mosaic”
by Editorial Staff
The vegetable casserole is made with beets, potatoes, carrots, and zucchini.
Cook: 30 minutes
Servings: 8
Ingredients
- Potatoes – 450 g
- Carrots – 2 pcs.
- Small boiled beets – 4 pcs.
- Zucchini – 1 pc.
- Olive oil – 2 teaspoon
- Salt – 0.25 teaspoon
- Ground black pepper – 0.25 teaspoon.
Directions
- Peel the potatoes and boil them whole in water until soft, for about 25 minutes. In the last 4 minutes of cooking, add carrots. Drain boiled potatoes and carrots, let cool. Cut all vegetables into slices.
- Turn on the oven to preheat to 200 degrees. Cover a round heat-resistant form with a diameter of 22 cm with foil and grease with oil.
- In the prepared form, spread in layers: half of the beets, carrots, zucchini, and potatoes. Sprinkle vegetables with olive oil, sprinkle with salt and pepper. Repeat layers and sprinkle with salt and pepper again, cover with foil, lightly press down.
- Place the vegetables in the oven for 30-35 minutes. Then take out the vegetable casserole from the oven, let it rest at room temperature for 5 minutes, remove the foil, turn the mold over onto a serving dish, remove the mold, remove the foil, and cut the vegetable casserole into portions.
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