← All recipes

🍽️ Vegetable Casserole

242 kcal · 30 min · 4 servings

Ingredients

• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Oil 2 tbsp
• Tomato paste 20 g
• Tomatoes, chopped 400 g
• Salt pinch
• Pepper, black ground pinch
• Sugar 1 tsp
• Herbs of Provence, dried 1 tsp
• Zucchini 2 pcs.
• Eggplants 1 pc.
• Vine tomatoes 4 pcs.
• Basil, fresh 10 g
• Vemondo Grating Delight 100 g

Instructions

1. 1. Halve the onion and peel it.
2. 2. Peel the garlic.
3. 3. Put the onion and garlic into the mixing container.
4. 4. Chop the ingredients for 4 seconds on speed 8.
5. 5. Add the oil.
6. 6. Sauté the mixture for 3 minutes on the frying setting.
7. 7. Add tomato paste, chopped tomatoes, salt, pepper, sugar, and herbs of Provence.
8. 8. Cook the sauce for 10 minutes at 120 degrees Celsius on speed 1.
9. 9. Wash the zucchini, the eggplant, and the tomatoes.
10. 10. Slice the vegetables.
11. 11. Wash the basil.
12. 12. Shake the basil dry.
13. 13. Pluck the basil leaves off.
14. 14. Preheat the oven to 180 degrees Celsius (top and bottom heat).
15. 15. Put half of the tomato sauce into the baking dish.
16. 16. Place the vegetable slices in the dish with slight overlap.
17. 17. Pour the remaining sauce over the vegetables.
18. 18. Sprinkle the dish with grated cheese (Reibegenuss).
19. 19. Place the basil leaves on top.
20. 20. Bake the casserole in the oven for 35 to 40 minutes.
21. 21. Serve the dish.

Nutrition per serving

• kcal: 242
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 24 g