A delicious baked cheesy vegetables casserole that you will love. You can lay the vegetables you have at home or those you like the most on a bed of fragrant sauce. I enriched it with melted scamorza cheese, but you can omit this step if you want a simpler and lighter side dish. Like the Eggplant alla pizzaiola, you can serve it as a rich side dish or a light second course.
Let’s get to work and prepare the baked cheesy vegetables casserole together.
OTHER RICH SIDE DISHES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the preparation of the baked vegetables casserole
- 2 tablespoons chopped mix for sauté (celery, carrot, and onion)
- 3 tablespoons extra virgin olive oil
- 200 g tomato puree
- to taste salt
- 2 eggplants
- 3 zucchini
- 3 potatoes
- to taste salt and pepper
- 1 oz grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 3 oz smoked scamorza cheese
Tools
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- Baking Tray
- Frying Pan
Steps for the preparation of the baked vegetables casserole
After preparing a chopped mix of celery, carrot, and onion, cook it in a pan with a drizzle of oil. Add the tomato puree, salt, and let it reduce for about ten minutes.
Peel the potatoes and, after washing the vegetables, slice them. Pour the tomato puree onto a baking tray. Place the potato, eggplant, and zucchini slices on top, alternating them by type. Start from the outer edge of the tray and try to form a spiral of slices.
Season the vegetables with salt, pepper, Parmesan cheese, and oil. Bake in a static oven at 356°F for about 40 minutes or until the vegetables are golden and cooked. Remove from the oven, and if you like, enrich with chunks of scamorza cheese and return to the oven for another 5 minutes, just enough time to melt the cheese.
Storage
You can store the cooked vegetables in the refrigerator for two or three days.
