Casserole vegetable (3)

→ Casserole vegetable (3)

picture - Casserole vegetable (3)


550 g the tomatoes

300 g eggplant

300 g zucchini

1 PCs peppers

1/2 onion - head

4 PCs potatoes

100 g olives, pitted

10 g parsley

1/2 glass olive oil

160 g cheese grated

ground black pepper , salt to taste

Onions and parsley finely chopped, olives cut into rings.

Potatoes and tomatoes slice the eggplant and zucchini - sliced, sweet pepper slices.

Prepared vegetables, except potatoes, connect, half of the resulting mixture is put into a form that is greased. Then lay the potatoes, salt and pepper, sprinkle with part of the cheese and pour the oil. Lay on top of the remaining vegetable mixture, pour 1 Cup of water, drizzle with oil, sprinkle with cheese and bake until tender.

When serving, cut the pudding into portions, put on a dish and pour the sour cream.

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