Hello everyone! I hope you all had a lovely weekend. I thought that since Spring is right around the corner, that you would enjoy a colorful Cassarole dish. My recipe is filled with colorful vegetables, truly very simple to make, mix, toss, and bake. While I was making this dish, many Spring and Summer visions come to mind, flowers blooming, the beach, the sun, vacation time, and ahhhh relaxing. 🙂 So, here we gooooooooo!!!!
3 Garlic Cloves
2 Teaspoons Tomato Paste
1/2 cup Vegetable Oil
3/4 cup Olive Oil
1 Red Bell Pepper
Salt and Pepper
1 cup Water
Dice the Zucchini, Eggplants, Potatoes, Pepper, Garlic, Onions and Tomato, add all your ingredients into a large bowl and toss around a few times. Then add your mixture into your baking pan and add 1/2 cup Vegetable Oil, 3/4 cup Olive Oil, Salt and Pepper, 1 cup water, Tomato Paste, and if you enjoy Paprika, please go ahead and add this spice into your mixture.
Tip: In a large bowl add water and a teaspoon of salt. Toss in the diced Eggplants and leave in for about 15 minutes. (see photo) This step is necessary because Eggplants tend to bitter, and this is a good way to get rid of the bitterness.
Place pan into your oven and bake at 180 degrees for 1 hr. Check your food while it is baking, and toss it around a few times, so that it does not stick to the bottom.
This is a great dish that can be served hot or cold, with a fresh piece of toasted bread, topped with Olive Oil and Oregano. 🙂
Till next time!