Vegetable casserole with pesto sauce

Name: Vegetable casserole with pesto sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Aubergine (approx. 300 g); 1 (approx. 200 g) Courgette; 3 medium-sized tomatoes; 3 Peppers (e.g. green, yellow and red); 500 g Potatoes; 2 Onions; 3-4 Tbsp + some olive oil; 7-10 Tbsp salt, pepper; 500 g strained tomatoes; 3 TABLESPOONS Pesto (glass); 7-10 Tbsp Herbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Aubergine (approx. 300 g)
1 (approx. 200 g) Courgette
3 medium-sized tomatoes
3 Peppers (e.g. green, yellow and red)
500 g Potatoes
2 Onions
3-4 Tbsp + some olive oil
7-10 Tbsp salt, pepper
500 g strained tomatoes
3 TABLESPOONS Pesto (glass)
7-10 Tbsp Herbs

Directions

1
Cleaning and washing vegetables. Slice aubergine, zucchini and tomatoes, cut paprika into pieces. Peel and wash the potatoes and cut them into thin slices. Peel and slice onions
2
Heat 1 tablespoon of oil in a large frying pan. Fry the onions in it until they are glassy and take them out. Heat 2-3 tablespoons of oil in the frying fat. Sauté the zucchini and eggplant well in it. Season and remove. Potatoes in frying fat short
3
Mix the strained tomatoes and pesto, season. Cover the bottom of a greased casserole dish with 1/3 pesto sauce. Spread potatoes on top. Pour another 1/3 pesto sauce over it. Spread vegetables and onions on top. Pour the rest of the pesto sauce over it. Grate cheese on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 45 minutes, garnish. Bread tastes good with it