Vegetable casseroles can be prepared with a wide variety of vegetables and in a variety of ways. Today I propose a recipe for casseroles made from seasonal vegetables - zucchini, eggplant and tomatoes.
Photo of the casserole Recipe content:
- Basic rules for cooking vegetables in the oven
- Ingredients
- Step by step cooking
- Video recipe
The popularity of dishes that are cooked in the oven is increasing every day, because it is tasty, aromatic, and most importantly healthy. One of these dishes is a vegetable casserole, which will always come to the rescue if you are already fed up with boiled or stewed vegetables. Such a treat will perfectly decorate any festive table and will easily delight relatives on a weekday. The main thing here is to properly prepare food, so as not to dry them out and not serve half-raw to the table. To do this, you need to have certain skills and knowledge.
Basic rules for cooking vegetables in the oven
Whichever method of baking vegetables is chosen - in foil, a sleeve, pots, a frying pan or with cheese, you need to remember the basic rules.
- Choose only undamaged and very high quality root vegetables.
- Rinse and dry vegetables thoroughly before cooking.
- It is advisable to bake them in the oven in the middle position.
- Do not salt the vegetables before baking, otherwise juice will stand out from them, from which the dish will come out sluggish and without a golden brown crust. This is done halfway through cooking or before serving.
- Eggplants and onions are baked in whole halves, slices, large rings, or finely chopped.
- A baking sheet with peppers and tomatoes is placed on the top shelf of the oven and cooked until the skin cracks, about 10-15 minutes.
- Leaves are removed from the cauliflower, and the head is divided into inflorescences, which are washed and dried before cooking.
- To get a beautiful golden brown crust, sprinkle the vegetables with grated cheese on top.
- To make the vegetables juicy, they use all kinds of sauces: mayonnaise, sour cream, bechamel sauce, tomato paste.
- Caloric content per 100 g - 66 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Zucchini - 1 pc. (big size)
- Eggplant - 2 pcs. (small size)
- Tomatoes - 4-5 pcs. (any sort)
- Garlic - 2-3 cloves
- Processed cheese - 100 g
- Egg - 1 pc.
- Mayonnaise - 50 g
- Ground black or freshly ground pepper - to taste
- Salt to taste
Cooking vegetable casserole
1. Boil the egg hard for about 10 minutes. Then immerse it in cold water to cool completely. Then peel and grate on a coarse grater. Also grate the melted cheese. Peel the garlic, wash and squeeze. Pour in mayonnaise and mix well. This sauce will grease each layer of the casserole.
2. Wash the courgettes, cut into slices and place in a baking dish. To fill in the voids between the rings of the zucchini, cut the zucchini circles into two to four pieces, which you place in the empty spaces. You should have a dense zucchini layer. If you use old zucchini fruits, then peel them and remove the seeds.
3. Grease the zucchini layer with the prepared sauce. You can adjust the amount of sauce yourself, depending on your taste.
4. Wash the eggplants, dry them, cut them and place them in a second layer, as well as the zucchini. Then grease them with the same sauce. If you feel bitterness in eggplants, soak them in saline solution, or simply sprinkle them with salt, and then rinse under running water.
5. Wash the tomatoes, cut into slices and lay out in the last layer.
6. Brush the tomato layer with the remaining sauce. Cover the casserole with baking foil and send it to bake in an oven heated to 200 degrees. Bake it for about 40 minutes, then remove the foil, season it with salt and bake for another 10-15 minutes. Serve the casserole, which is not only healthy, but also has a unique taste, can be served both hot and cold.
See also a video recipe on how to cook a vegetable casserole:
