With summer here, why not take advantage of the plentitude of vegetables in season and eat something light and healthy. One of my favourite recipes is a mixture of vegetable called like that: mixed vegetable casserole. It is a Bulgarian recipe from ‘The Practical Encyclopedia of East European Cooking’, 1999. It is very tasty and quite easy to make plus it won’t keep you in the kitchen for long, mostly for preparing. After that you just ‘forget’ it for about an hour and everything is done. Read hear how it’s made and enjoy.
Mixed Vegetable Casserole
- 1 aubergine
- 115 g (4 oz, 1/2 cup) okra, halved lengthways
- 225 g (8 oz, 2 cups) frozen or fresh peas
- 225 g (8 oz, 1 1/2 cups) green beans, cut into 2,5 cm (1 in) pieces
- 4 courgettes, cut into 1 cm (1/2 in) pieces
- 2 onions, finely chopped
- 450 g (1 lb) old potatoes, diced into 2,5 cm (1 in) pieces
- 1 red pepper, seeded and sliced
- 397 g (14 oz) can chopped tomatoes
- 150 ml (1/4 pint, 2/3 cup) vegetable stock
- 60 ml (4 tbsp) olive oil
- 75 ml (5 tbsp) chopped fresh parsley
- 5 ml (1 tsp) paprika
- 3 tomatoes and 1 courgette for topping
- Preheat the oven to 190°C/ 375°F/ Gas 5. Dice th aubergine into 2,5 cm (1 in) pieces. Add the vegetables to a large ovenproof casserole.
- Stir in the canned tomatoes, stock, olive oil, parsley, paprika and salt to taste. Stir well.
- Level de surface of the vegetables and arrange alternate slices of tomatoes and courgette attractively on top.
- Put the lid on or cover the casserole dish tightly. Cook for 60-70 minutes. Serve either hot or cold with wedges of crusty bread.