Vegetable casserole in the oven

Very tasty, healthy, from simple products for the whole family. The casserole of vegetables in the oven turned out to be especially fragrant, since I pre-baked all the vegetables in the oven. But they can also be fried in a frying pan. The casserole is light, but at the same time nutritious thanks to the delicate omelet filling and cheese.

Julia

Recipe author

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Composition / ingredients

servings:

Young zucchini (small)

Eggplant

Bell pepper

Tomatoes

0.5

Salt

to taste

Olive oil

Basil (dry)

A mixture of herbs

to taste

Eggs

Milk

200

Hard cheese

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 50 % 9 g

Carbohydrates 22 % 4 g

114 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make a casserole of vegetables in the oven? Prepare the necessary ingredients. Bulgarian pepper I took two flowers for half of each. You can take any mixture of herbs to taste. I have Provencal (0.5 tsp)
Step 2:
Wash all the vegetables, dry them. Cut the zucchini into medium cubes.
Step 3:
Cut off the green part of the eggplant, also cut into medium cubes.
Step 4:
Peel the pepper from the seeds, cut into cubes.
Step 5:
Similarly dice a tomato.
Step 6:
Combine all the vegetables, add olive oil, dried basil, a mixture of herbs, salt. Mix everything well.
Step 7:
Grease the baking dish with olive oil. Lay out the prepared vegetables, smooth them out. I have a shape measuring 27 * 17 cm .
Step 8:
Bake vegetables in a preheated 180 degree oven for about 20 minutes (until soft). You can bake vegetables on a baking sheet, putting them in one layer. Then they will bake faster.
Step 9:
Prepare the fill. Beat the eggs with milk, add salt.
Step 10:
Grate the cheese on a fine grater.
Step 11:
Remove the baked vegetables from the oven, pour the egg-milk mixture.
Step 12:
Sprinkle grated cheese on top.
Step 13:
Return the mold back to the preheated oven. Bake the vegetables for 10-15 minutes until the omelet mass is compacted and lightly browned. The cooking time will depend on the height of the casserole. You can serve the vegetable casserole warm or cooled, sprinkled with finely chopped fresh herbs. Enjoy your meal!

The nutrition model of most people is currently far from ideal. We often consume carbohydrate products: bakery, sugar, cereals. Of vegetables, mainly potatoes. Children are also little accustomed to plant foods. Probably because adults don't set a proper example.
And vegetables are very useful for the body. After all, they contain a lot of medicinal substances that can preserve human health. Therefore, you should try to include more vegetable dishes in the diet.

Vegetable casserole can be served for breakfast or as a light dinner. Optionally, you can add any side dish.

Each time you can pick up a different assortment of vegetables, thereby diversifying the taste of the casserole. All vegetables will be used here: carrots, onions, broccoli, cauliflower, pumpkin, string beans, green peas. Broccoli, cauliflower, string beans need to be boiled beforehand.

You can lightly fry vegetables in olive oil in a frying pan, and then bake with egg-milk filling in the oven.
I like the option with baked vegetables more. In my opinion, it turns out tastier.