VEGETARIAN CASSEROLE
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
- Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
- Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
- Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium
EASY VEGETARIAN TOMATO CASSEROLE
This is a really easy vegetarian casserole with tomatoes, Parmesan cheese, sour cream, and eggs. Eat as a side or as a vegetarian main with salad.
Provided by birgit
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-low heat and cook onion and parsley until soft, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
- Spread out tomato slices in one layer in the casserole dish and season with salt. Distribute 1/2 of the onion mixture and 1/2 of the Parmesan cheese on top. Layer another row of tomato slices, season with salt, and sprinkle with remaining 1/2 of the onions. Finish with the final layer of tomatoes and season with salt.
- Whisk together sour cream, eggs, and salt and spread over tomatoes. Sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until set and lightly browned, about 30 minutes.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 13.1 g, Cholesterol 162.5 mg, Fat 34.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 20.7 g, Sodium 578.9 mg, Sugar 6.3 g
TOMATO VEGETABLE CASSEROLE
Veggies are good for you! Due to reviewers' comments, it is advisable to put more than a dash of salt and pepper in this casserole, whatever is to your liking.
Provided by hellokitty
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potato, yam, bell pepper, carrots and 2 tablespoons of olive oil in a 13x9 baking dish to coat. Sprinkle with salt and pepper to taste and toss until coated.
- Spread vegetables evenly over the bottom of the pan.
- Arrange the onion slices evenly over the vegetables. Arrange the zucchini over the onions.
- Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
- Arrange the tomato slices over the zucchini.
- Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the mixture over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.
- Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil if desired.
Nutrition Facts : Calories 272.4, Fat 14.3, SaturatedFat 3.1, Cholesterol 7.3, Sodium 215.8, Carbohydrate 31.1, Fiber 5.2, Sugar 5.7, Protein 6.8
TOMATO CASSEROLE
Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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