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Turkish vegetarian casserole - recipe


Recipe Type:
Main courses, Vegetarian Food, Vegetables, Potatoes
Country:
Turkey
Servings:
4
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Ingredients:

4 tbsp olive oil, divided
2 onions, chopped
2 medium aubergine, chopped
3 zucchini, finelly chopped
1 red pepper, chopped
1 green pepper, chopped
1 cup of frozen peas
115 g green beans, cut in half
450 g new potatoes, peeled and cut into small cubes
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp pepper
2 tbsp fresh parsely
2 cans chopped tomatoes
3 garlic cloves, minced
1 vegetable stock cube
To garnish:
black olives
parsley

Procedure:

Heat 3 tbsp of the olive oil in a large heavy based pan and fry the onions in it for 1 minute. Add the aubergine and saute for a further 3 minutes. Then add the zucchini, peppers, peas, green beans, potatoes and all the herbs and spices except the parsley. Continue to cook for another 4 minutes, stirring continuously. Transfer the vegetables into a large ovenproof dish. Dissolve the vegetable stock cube in 200 ml of boiling water and pour it over the vegetables. Combine the chopped tomatoes, chopped parsley, minced garlic and 1 tbsp of olive oil. Pour the tomato mixture over the top of the vegetable. Stir and cover the dish with aluminium foil. Bake in a preheated oven at 190 C for 40-45 minutes, until the vegetables are tender. Serve the Turkish vegetarian casserole hot and garnish with the black olives and parsley.



About recipe Turkish vegetarian casserole
submited: 12th Feb 2012
updated: 12th Feb 2012
views: 8130x, cooked: 2x
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