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Grilled Vegetable Casserole

Chef Patrick Shrupka,

Extremely easy to prepare, this casserole is perfect served at brunch, lunch or dinner.

2 eggplant, skin removed
3 zucchini
2 bundles aparagus
5 bell peppers, varying colours
Olive oil, as needed
Salt & pepper, to taste
Non-stick cooking spray
1 small tub feta cheese

1.   Preheat oven to 350°F.
2.   Slice all vegetables and toss in olive oil to coat. Season with salt and pepper.
3.   On a large baking sheet spread seasoned vegetables and grill
2   minutes each side. Cool to room temperature.
3.   Into a 9×13 casserole dish sprayed with cooking spray, spread one layer of  vegetables. Press vegetables down. Top with a layer of crumbled feta. Continue alternating layers until the dish is 3/4 full.
4. Bake for 25-30 minutes.

Yield  12 servings

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