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Garden Casserole

QUICK FACTS

  PREPARATION TIME
15 min (for 4 serves)

 
  COOKING TIME
35 min (for 4 serves)
 

SUMMARY

 

Garden casserole is a simplified version of the famed Mediterranean creation ratatouille.  A treasure for the busy cook, it takes only minutes to prepare for baking, it can be made ahead and reheated or served cold, and it is nourishing to the body.
 

INGREDIENTS

1.00 zucchini (101 g)
  Zucchini
113 g
  Eggplant, small
0.50 onion (45 g)
  Onions, medium, white,
1.00 tomato (167 g)
  Tomatoes, large, very ripe
60 g
  Green Bell Pepper, seeded
0.50 teaspoon (1 g)
  Basil, dried
0.50 teaspoon (1 g)
  Thyme, crumbled
1.00 clove (3 g)
  Garlic, minced
1.00 teaspoon (6 g)
  Salt, iodised
0.13 teaspoon (0 g)
  Black pepper, ground
0.13 cup (16 g)
  Parsley, chopped
2.50 tablespoon (45 g)
  Olive oil
 

METHOD

  1. Preheat the oven to 4000F.  Slice the zucchini, eggplant, onion, tomatoes, and green pepper as thin as you can.  In a dish, combine the basil, thyme, garlic, salt, black pepper and parsley.
  2. Grease the bottom of a casserole with 2 tablespoons olive oil.  Layer the zucchini, then the eggplant, onion, tomatoes, and green pepper in the casserole, sprinkling each layer with the herb and garlic mixture.  Sprinkle the remaining oil over the top, and bake, covered for 35 minutes or until the vegetables are tender.
  NUTRITIONAL PANEL
Per Serve
Energy:
1,058.8 kJ  (253.1 kcal)
Protein:
3.1 g
Total Fat:
23.1 g
-Saturated:
3.6 g
-Mono-Unsaturated:
15.7 g
-Poly-Unsaturated:
2.5 g
Total Carbs:
6.4 g
-Complex Carbs:
0.4 g
-Sugar:
6.0 g
Fibre:
5.3 g
Water:
234.4 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
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