Vegetable Casserole “Summer”

The taste of this vegetable dish at any time of the year will send you into the warm summer when all the vegetables in the beds are ripe. If you bake vegetables without oil and sour cream – a completely dietary dish!

Cook: 20 minutes

Servings: 2

Ingredients

Directions

First, chop the eggplant and courgette as you like. For example, in circles. Season with salt and leave for 30-40 minutes.
While you can chop potatoes, carrots, and peppers (lightly salt them).
Add a little salt, sour cream and chopped (crushed) garlic to the potatoes, mix. Next, rinse the zucchini and eggplant well.
Grease the bottom of the mold with oil. Arrange the vegetables in layers. Put the potatoes first. Then the eggplant. Then zucchini.
Place carrots and peppers. Cover this miracle with foil and send it to a preheated oven for 40 minutes at 180 degrees.

Bon Appetit!

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