Back to Veggies again…hoorayyyy, so happy when my recipes have veggies as the main ingredients. I actually took a picture of my mini little garden so that you can see how it’s coming along. (I am sure Luda from Plants and Beyond will love this 🙂 I did take Luda’s advice and added a bit of coffee grinds into my soil. It seems that my veggies are loving it).
Growing up our home was always filled with all sorts of delicious smells when my mom was cooking, but this specific dish was truly one of my top favorites. Such a delicious combination of veggies that I am sure everyone will enjoy eating. I was tempted to add Spinach and Mushrooms, but I thought I would save it for a delicious recipe that I have in mind for later on. 🙂 When I first started blogging this was one of the first recipes I posted with far less ingredients, because I wasn’t actually sure what to do and how to do it back then, but now I feel a bit more at ease and so I tried it out again. 🙂 (working on taking photos helped me but I do still have a long way to go)
So, I do love to add peppers into most of the veggies recipes that I make…I like how colorful the dish looks and the taste is sometimes just a bit sweeter depending of course on which peppers you will be using. 🙂 In this recipe most add garlic, and since I am the only one who does not eat garlic, I make two batches so that all can be satisfied. 🙂
A Spring and Summer delight for anyone who loves veggies and just wants to eat something healthier and lighter. 🙂
SPRING ROASTED VEGGIE CASSEROLE
- 4 large Aubergines cubed
- 4 large Zucchini sliced
- 2 medium onions chopped
- 2 Red Bell Peppers sliced
- 6 fresh Tomatoes grated
- 2 teaspoons Tomato Paste optional
- 2 Garlic Cloves optional
- 1 cup Olive Oil
- 1 tablespoon Oregano optional
Wash and drain all vegetables and then pat down dry.
Cube and slice the Aubergine and Zucchini.
Add all the ingredients into a large pan and add fresh tomatoes.
Add in olive oil, salt, pepper, tomato paste and top with peppers and oregano.