Mediterranean vegetable casserole with herbs and mozzarella

21.08.2011

Category: Vegetables

Mediterranean vegetable casserole with herbs and mozzarella

   It's easy and low in calories, bright and delicious at the same time. Tenderness of the seasonal vegetables creates a contrast to the intensive aromas of herbs. Golden crust of mozzarella, makes the dish attractive even for not so much lovers of vegetables.

Serves 2-3
  • 3 middle-sized tomatoes
  • 1 eggplant
  • 1 zucchini
  • 3 garlic cloves, peeled
  • 50 ml olive oil
  • 1 spring rosemary, needles only
  • 3-4 springs thyme, leaves only
  • 2 springs oregano
  • Salt and pepper to taste
  • 2 balls mozzarella cheese, grate coarsely

Cook time: 50 minutes

Mediterranean vegetable casserole with herbs and mozzarella Mediterranean vegetable casserole with herbs and mozzarella

1) Preheat oven to 180 ˚ C.
2) Cut all vegetables into slices.

Mediterranean vegetable casserole with herbs and mozzarella

3) Place garlic, herbs and olive oil in a blender and blend until smooth. (Or grind in a mortar and pestle).
4)Arrange slices of vegetables in overlapping layers on the bottom of heat-resistant dish, season with plenty of salt and pepper and smear evenly with fragrant oil with garlic and herbs.

Mediterranean vegetable casserole with herbs and mozzarella

5) Place the vegetables in the preheated oven and bake for 20-25 minutes until the release the juice and begin to brown on top. Sprinkle casserole evenly with grated mozzarella cheese and bake another 10-15 minutes. Cheese should melt and brown.

Mediterranean vegetable casserole with herbs and mozzarella

This casserole can be served as a separate dish or as a side dish for lamb or roast beef.

Mediterranean vegetable casserole with herbs and mozzarella

Bon Appetit!