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Roasted vegetable casserole (Boutrida)

12
45′
ΠΡΟΪΟΝΤΑ ΠΟΥ ΧΡΗΣΙΜΟΠΟΙΗΘΗΚΑΝ
ΚΑΤΗΓΟΡΙΕΣ
LENT SUMMER MODERATE DEGREE OF DIFFICULTY MAIN COURSE
ΣΥΣΤΑΤΙΚΑ

250 gr green beans
500 gr chard
250 gr zucchini
250 gr okra
3 medium-sized potatoes
1 medium-sized eggplant
1 kg ripe tomatoes
5 cloves of garlic
Horio PDO Kalamata olive oil
 Horio light white cheese (optional)
salt and pepper

ΕΚΤΕΛΕΣΗ
  1. Clean and rinse the green beans and the chards and boil them for 5 minutes. Strain them and cut them in pieces.
  2. Clean and cut the zucchini, the potatoes and the eggplant in pieces. Leave the okras intact.
  3. In a frying pan, heat Horio PDO Kalamata olive oil. Add all the vegetables along with the chopped garlic and sauté them slightly.
  4. In a baking tray put the chards, the green beans and the tomatoes peeled and grated.
  5. Add the rest of the vegetables. Cook in oven for 30 minutes while checking if there is any need in adding more water.
  6. Served with Horio light white cheese (excluding Lent period).

 

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