Vegetable casserole in the oven
Description
Homemade baked dish for tea. Baking a vegetable casserole in the oven is very easy—even a cooking beginner can handle it. The vegetables are layered and baked under a cheesy crust. For the sauce, I use sour cream; you can substitute it with mayonnaise or use equal parts of both. Use any spices you like. I use Provence herbs and ground black pepper. The casserole turns out juicy, aromatic, and very tasty. Serve it cooled down or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Grease the baking dish with oil. Place the sliced eggplant as the first layer. Since my eggplant is quite large, I cut it into rounds and then halved each round.
- 3
Step 3
Brush the eggplants with sour cream, sprinkle with minced garlic, salt, and spices.
- 4
Step 4
Next, place sliced tomatoes or tomato wedges as the next layer.
- 5
Step 5
Smear the tomatoes with sour cream, salt them, and sprinkle with spices and minced garlic.
- 6
Step 6
Then comes a layer of zucchini. Cut the zucchini into pieces of any size.
- 7
Step 7
Brush the zucchini with sour cream, sprinkle with salt, spices, garlic, and grated cheese. Repeat the layers 1-2 more times. Top with grated cheese. Cover the dish with foil and bake in the oven at 200°C (390°F) for about 30-40 minutes. Remove the foil a few minutes before the end of cooking to allow the cheese to brown.
- 8
Step 8
Remove from the oven and serve warm or cooled.