Mixed Vegetable Casserole
Mixed Vegetable Casserole made with a variety of veggies, pesto sauce, and cheese, is an easy way to add more vegetables into your diet.
Whether you’re planning a cozy family dinner, or contributing to a potluck feast, this veggie casserole is the ideal addition.
Serve vegetable casserole as a healthy main dish, or pair it with your favorite protein for a complete meal.
Yield: Serves 5
- 3 medium zucchinis, sliced
- 400 g mushrooms, washed and chopped
- 1 large green bell pepper, chopped
- 2 medium potatoes
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups White Sauce or Bechemal Sauce
- 3 tablespoons vegetable oil
- 6 tablespoons basil pesto sauce
- salt & pepper to taste
Wash the potatoes, put them into a pot. Pour water until potatoes are covered. Add salt and bring to a boil.
Cover the pot and simmer over medium heat until done - a fork can easily be poked through them. Drain water from potatoes, peel and slice them into 3/4 inch slices. Set aside.
Heat oil in a pot over medium heat. Add the mushrooms and sauté for 15 minutes. Add the green pepper and zucchini; and sauté for 5 minutes.
Add the pesto sauce, salt and pepper. Cook uncovered until vegetables are tender and almost all liquid is absorbed. Adjust seasonings.
Meanwhile prepare the White Sauce or Bechemal Sauce (if it looks too thick, add a little more milk). Set the sauce aside.
Lightly grease an 8 x 11-inch baking dish.
Arrange the potato slices in the baking dish. Then spread the vegetable mixture over the potatoes. Pour the white sauce all over the vegetable mixture.
Top with cheese.
Place the baking dish on the middle rack of the oven. Broil on low heat until cheese is melted and the top begins to get lightly browned, about 3-5 minutes.
Remove from the oven and let cool for a few minutes before serving.
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