Summary

Ingredients

• 2 medium carrot (s)
• 2 onions)
• 1 kohlrabi
• 1 red pepper (s)
• 2 tomato (s)
• 1 zucchini
• 1 clove garlic
• 1 bunch basil or
• 2 tablespoon basil, dried
• Salt and pepper, freshly ground
• 8 tablespoon oil, e.g. rapeseed oil
• 2 mozzarella or
• 150 g cheese (rated Emmentaler)
• some butter for the baking dish

Print Recipe Pin Recipe

Instructions

1. Peel the carrots, kohlrabi and onions. Slice the carrots very finely, cut the kohlrabi into quarters or eighths (depending on the size) and also into very fine slices, halve the onions and cut lengthways into strips. Put the carrots, kohlrabi and onions in a bowl, mix well and set aside for the time being. Now wash the bell pepper, tomatoes and courgettes. Quarter the peppers, then cut the quarters across into strips approx. 0.5 cm wide. Cut the tomatoes and zucchini into slices approx. 0.5 cm wide. Also cut the mozzarella into slices and set aside all ingredients for the time being.
2. Grease a baking dish well with the butter and preheat the oven to 225 ° C.
3. Peel the clove of garlic and pour it into the oil through a garlic press. Finely chop the basil, mix in and season with salt and pepper.
4. Now put the prepared vegetables in the baking dish. Cover the base with the mixture of carrots, kohlrabi and onions, season well with salt and freshly ground pepper and drizzle with a little basil and garlic oil. Then distribute the paprika, zucchini and tomatoes evenly over the top and season well with freshly ground pepper and drizzle with the remaining basil and garlic oil. Finally, spread the sliced mozzarella or the grated Emmental cheese on the casserole and bake everything for 30-35 minutes on the middle rack.
5. You can eat this casserole as a main course, then serve it with baguette or toast, but it also tastes good with steamed fish, steaks (natural) or meatballs.
6. If you like the vegetables a little softer, just leave the casserole in the oven for 5-10 minutes longer. Have a pepper mill ready for seasoning.