Vegetable casserole

Name: Vegetable casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 red, yellow and green peppers; 2 Courgettes (about 200 g each); 300 g small mushrooms; 1 Onion; 2 TABLESPOONS Oil; 1 can(s) (425 ml) Tomatoes; 2-3 stem(s) Basil; 7-10 Tbsp dried oregano; 100 g fat-reduced gouda cheese; 1 (400 g) Flatbread; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 red, yellow and green peppers
2 Courgettes (about 200 g each)
300 g small mushrooms
1 Onion
2 TABLESPOONS Oil
1 can(s) (425 ml) Tomatoes
2-3 stem(s) Basil
7-10 Tbsp dried oregano
100 g fat-reduced gouda cheese
1 (400 g) Flatbread
7-10 Tbsp Grease

Directions

1
Quarter the peppers, clean, wash and cut into pieces. Wash, clean and slice the zucchini. Clean, clean and halve the mushrooms. Peel and finely chop the onion.
2
Heat the oil in a pan, sauté the onion in it and remove it. Fry the bell peppers in the frying oil for approx. 5 minutes, turning them over, and take them out. Fry the zucchini slices briefly on both sides, remove. Add the mushrooms to the oil and fry for about 5 minutes, turning.
3
Add onions, zucchini and peppers and deglaze with tomatoes. Chop the tomatoes a little bit, simmer for 2-3 minutes. Wash basil and cut into strips except for something to garnish. Stir basil and oregano into the vegetables.
4
Pour into a greased casserole dish. Grate the cheese and sprinkle over the vegetables. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes until golden brown. Garnish with basil.
5
Serve with pita bread.