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🍽️ Provencal Vegetable Casserole

268 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 chili pepper (chopped)
• 750 g tomatoes
• 2 zucchini
• 500 g potatoes
• 2 yellow bell peppers
• 200 ml vegetable broth
• 4 tbsp olive oil (40 ml)
• 2 tbsp chopped marjoram
• 2 tbsp chopped parsley
• salt
• pepper

Instructions

1. 1. Peel the onions and cut them in half.
2. 2. Cut the onion halves into thin strips.
3. 3. Pour boiling water over the tomatoes.
4. 4. Remove the skin from the tomatoes after letting them sit for a moment.
5. 5. Cut out the hard stem at the top of the tomatoes.
6. 6. Slice the peeled tomatoes into thick rounds.
7. 7. Wash the zucchini thoroughly.
8. 8. Slice the zucchini into round slices.
9. 9. Wash the bell peppers and dry them with a cloth.
10. 10. Cut the bell peppers in half lengthwise.
11. 11. Remove the seeds and white membranes from the bell peppers.
12. 12. Cut the bell peppers into thin strips.
13. 13. Peel the potatoes completely.
14. 14. Grate the potatoes very finely.
15. 15. Brush the baking dish with one tablespoon of oil.
16. 16. Place half of the tomato slices in the dish.
17. 17. Season the tomato layer with salt and pepper.
18. 18. Sprinkle one quarter of the herbs over the tomatoes.
19. 19. Layer the grated potatoes on top of the tomatoes.
20. 20. Season the potato layer with salt and pepper as well.
21. 21. Mix the remaining vegetables with the remaining herbs.
22. 22. Add chili and season the mixture with salt and pepper.
23. 23. Place the vegetable-herb mixture on top of the potatoes.
24. 24. Cover the casserole with the remaining tomato slices.
25. 25. Season the top tomato layer to taste.
26. 26. Drizzle the remaining oil over the tomatoes.
27. 27. Pour vegetable broth into the baking dish.
28. 28. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas mark 2-3).
29. 29. Bake the casserole in the oven for about 50 minutes.
30. 30. Cover the casserole with aluminum foil if the tomatoes become too dark.
31. 31. Sprinkle the finished casserole with marjoram and parsley.
32. 32. Serve the casserole hot.

Nutrition per serving

• kcal: 268
• Protein: 8 g · Fett/Fat: 11 g · Carbs: 32 g