Summer vegetable casserole "Gardener

Name: Summer vegetable casserole "Gardener
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Peppers (e.g. green, yellow and red); 2 small zucchini; 400 g Mushrooms; 1 big onion; 2 TABLESPOONS Oil; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Basil; 7-10 Tbsp Grease; 100 g Gouda (play)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Peppers (e.g. green, yellow and red)
2 small zucchini
400 g Mushrooms
1 big onion
2 TABLESPOONS Oil
1 can(s) (425 ml) Tomatoes
7-10 Tbsp dried oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Basil
7-10 Tbsp Grease
100 g Gouda (play)

Directions

1
Clean and wash the peppers and zucchini and cut them into pieces or slices. Clean the mushrooms, wash briefly and cut in half. Peel and finely chop the onion.
2
Heat the oil in a coated pan. Sauté the mushrooms in it vigorously.
3
Take it out. Fry onion, bell pepper and zucchini in hot frying fat. Add the mushrooms again. Add tomatoes and juice, chop tomatoes a little bit. Season with oregano, salt and pepper. Bring everything to the boil and simmer for about 5 minutes.
4
Wash the basil, cut into strips and add to the vegetables. Season to taste and place in a greased casserole dish. Grate the cheese coarsely and sprinkle over it. In a preheated oven.
5
(electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) bake for about 15 minutes.