Vegetable Casserole with Eggplants, Bell Peppers, Beets, and Tomatoes
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
You can sprinkle grated cheese on top if desired, but it's delicious without it.
Ingredients
- Eggplants - 2 pieces
- Potatoes - 4 pieces
- Zucchini - 3 pieces
- Carrots - 2 pieces
- Tomatoes - 4 pieces
- Beetroot - 1 piece
- Chicken Eggs - 5 pieces
- Milk - 5 fl oz
- Bell Peppers - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Herbs - to taste
- Garlic - 3 cloves
- Vegetable Oil - 5 tablespoons
- Cheese - 7.1 oz
Step by Step guide
Step 1
Slice the eggplants and zucchini lengthwise into not very thin slices. Salt them and let them sit until they release juice. Then, squeeze out some liquid.
Step 2
Peel the potatoes, beetroot, and carrots, and slice them thinly using a vegetable peeler.
Step 3
Cut the tomatoes into rings. Slice the bell peppers into thick strips.
Step 4
In a small bowl, mix part of the oil with finely chopped garlic.
Step 5
Grease a baking dish with oil. Layer the vegetables in a circle, starting from the edges. Sprinkle with salt, pepper, and the garlic oil mixture on top.
Step 6
Whisk the eggs with the milk. Pour the egg mixture over the casserole.
Step 7
Bake at 180-392°F for 45-60 minutes (check for doneness by piercing the potatoes and beetroot with a knife).
Step 8
Sprinkle with your favorite herbs on top.
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