This vegetable casserole recipe is made in a stewing pan.
As always, it's very easy and fast to prepare. It took me about 15 minutes including cutting and cooking. Off course, depending on your taste, you can leave the mixed veggies simmering longer.
In autumn I like to experiment with cooked veggies a lot. During summer I prefer to make a salad, but when it gets colder outside I need something warm for lunch to keep up my spirits.
You're probably as busy as I'm with work, kids and household to manage, therefore this is one of the fastest and easiest vegetable casserole recipes you'll find.
Time from start to finish: 15 minutes (allow 5 more minutes if you like your veggies well cooked)
Number of Ingredients: 5 + spices. But you can vary this according to your taste and what's available at the market.
I like to buy fresh vegetables at the local market, they taste so much better than the usual supermarket stuff. But the disadvantage is, they have only the seasonal fruits and veggies. Therefore I like to adapt the ingredients according to what is available.
If you don't like tomatoes for example, just leave them out.
Nuff said, on to the recipe:
Did I mention that this dish is obviously vegetarian? But it's also Vegan, low-fat and healthy.
Even your kids will love it, if you use a bit of broth instead of water to simmer.
If you use it as a main dish, it will make 2 portions, as a side dish it serves 4.
How to Cook the Vegetable Casserole Recipe