Vegetable casserole is a versatile dish. This dish can be served as a side dish or as an independent dish. A big plus of vegetable casserole is that you can use a variety of vegetables when preparing it, and the taste of the dish always turns out to be excellent.
It is necessary
- - eggplant (2 pieces)
- - zucchini (2 pieces)
- - onions (3 pieces)
- - carrots (1 piece)
- - sweet pepper (1 piece)
- - tomatoes (3 pieces)
- - eggs (3 pieces)
- - fat sour cream (300 grams)
- - flour (tablespoon)
- - hard cheese (100 grams)
- - ketchup (100-150 grams)
Instructions
Step 1
First, mix 150 grams of ketchup with the same amount of cream (sweet and tomato ketchup is great for this dish). Pour the mixture onto a clean baking sheet.
Step 2
Rinse all the vegetables thoroughly, then cut the peel from the carrots and onions, remove the seeds from the bell peppers.
Cut the zucchini into circles (the thickness of the circles should not exceed 0.5 centimeters). Place them evenly on a baking sheet and lightly salt.
Step 3
Cut onions, carrots and bell peppers into strips, fry them until golden brown in a pan with vegetable oil. Place half-cooked vegetables on top of the zucchini.
Step 4
Cut the eggplants into slices, salt them and leave for 20 minutes. After the time has elapsed, squeeze the vegetables and fry them in vegetable oil. Cut the tomatoes into slices and, alternating with the eggplants, gently place on the vegetables in a baking sheet.
Step 5
Next, beat the eggs with a teaspoon of flour, add the remaining cream to the egg mass (if there is no cream, then you can use sour cream) and salt to taste.
Step 6
Pour the resulting mixture into the vegetables in a baking sheet and put them in the oven, preheated to 180 degrees, for 30 minutes. After the time has elapsed, take out the dish, sprinkle it with pre-grated cheese and set it back to bake for five minutes.
The vegetable casserole is ready. It can be served either hot or cold, either as a side dish or as an independent dish.
