Italian potato and vegetable casserole

Name: Italian potato and vegetable casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Garlic cloves; 4 colourful peppers; 3 Onions; 1 kg Potatoes; 1 Rosemary stalk; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 1 TEASPOON Vegetable broth (instant); 8 TABLESPOONS Olive oil; 125 g Sheep or feta cheese; 75 g Olives

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Garlic cloves
4 colourful peppers
3 Onions
1 kg Potatoes
1 Rosemary stalk
1 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
1 TEASPOON Vegetable broth (instant)
8 TABLESPOONS Olive oil
125 g Sheep or feta cheese
75 g Olives

Directions

1
Peel the garlic and cut into slices. Clean and wash the peppers and cut them into large, longish pieces. Peel onions and cut into slices. Peel and wash potatoes and cut them lengthwise into halves or quarters, depending on their size.
2
Wash the rosemary, remove the needles from the stems. Mix prepared ingredients and dried herbs. Pour into an ovenproof dish. Dissolve stock in 3/8 litres of hot water, pour on. Drizzle with olive oil.
3
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. Finely crumble the sheep's cheese. Sprinkle olives and feta cheese over the casserole and serve.