Vegetable Casserole
Creating dishes that nourish the soul is my passion, and Vegetable Casserole holds a special place in my heart. As I gather vibrant vegetables and layer them with care, memories of family gatherings and cozy dinners flood my mind. Picture a medley of fresh veggies, lovingly cooked until tender, bathed in a rich, flavorful sauce. Each layer tells a story – the aroma of sautéed onions, the comfort of melting cheese, and the heartiness of wholesome ingredients. Served straight from the oven, my Vegetable Casserole isn't just a dish – it's a testament to the warmth and connection that food brings. Whether shared at the dinner table or enjoyed on a quiet evening, this casserole promises a taste of home and togetherness in every delicious bite.
Ingredients
- 1 tbsp Oil
- 1 Onion Diced
- 3 Cloves Garlic Sliced
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin Powder
- 1 tbsp Thyme Dried
- 3 Carrots Sliced
- 2 Sticks Celery Sliced
- 1 Capsicum Sliced
- 2 Zucchinis Sliced
- 4 potatoes Diced
- 1 can Diced Tomatoes
- 1 Vegetable Cube Stock
- 1/2 cup Mozzarella Cheese
Instructions
- In a large pot over medium heat, add oil then onion, garlic to saute until sweated off.
- Add in All the spices & herbs (Paprika, cuming, thyme), then all the vegetables and continue to saute until fragrant.
- Toss in the canned tomaotes and stock cube with approximately 200ml of water. Cook until vegetable are soft and liquid content has reduced.
- Pour contents into an appropriate baking dish then sprinkle on mozzarella cheese and bake off in a preheated oven at 180 deg C until cheese is golden and brown.
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