Vegetable casserole
Takes a while with prep work, but worth it in the end. I actually came up with this recipe accidentally while trying to make pizza. I wanted to get fancy with the sauce, but added too many vegetable so it was more like a stew, so I changed the recipe midway from pizza to casserole.
Vegetable casserole
Takes a while with prep work, but worth it in the end. I actually came up with this recipe accidentally while trying to make pizza. I wanted to get fancy with the sauce, but added too many vegetable so it was more like a stew, so I changed the recipe midway from pizza to casserole.
Open in Cookpad AppSteps
- 1
Dough: Mix dry ingredients together. Add liquid and oil after. Mix until it forms a ball.
- 2
Grease a large 9" diameter, 2" deep pan with olive oil.
- 3
Knead dough in pan for 2 mins or so, spread evenly across pan. Add extra fresh rosemary on top for extra flavour,
- 4
Bake at 400 in toaster oven (if big enough) or oven for 15-25 mins. Bread should only rise to about half of pan.
- 5
Vegetables: heat oil/butter in large pot, fry onion, garlic, green onion and leek until soft and browning.
- 6
Add all other vegetable except tomatoes, cook until softish (5-10 mins)
- 7
Add tomatoes and vegetable broth/stock. Bring to a boil. Simmer until thickened
- 8
Add herbs while simmering
- 9
Add vegetables onto of bread in pan. Strain first and use minimal liquid so that dough doesn't soak.
- 10
Add cheese to layer the top of vegetables, top with seasonings.
- 11
Bake at 400 again until cheese is melted, slightly browning and heated through.
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