Vegetable Casserole


  • 1 eggplant
  • 1 zucchini
  • 1 carrot
  • 2 green peppers
  • 3~4 tomatoes
  • 300 g grated fresh cheddar cheese
  • Half a teaspoon of olive oil
  • 4~5 cloves of garlic
  • 1~2 sprigs of fresh thyme
  • 1~2 sprigs of fresh basil
  • Salt
  • Black pepper


After peeling the eggplant, slice it round. Scrape the skin of the zucchini and cut into rounds.

After chopping the tomatoes, peppers and carrots into rounds, put them in a deep bowl, add olive oil, salt, pepper, basil and thyme and mix.

Arrange 1 eggplant, 1 zucchini, 1 tomato, 1 carrot and 1 pepper in mini casserole dishes.

Sprinkle cheddar cheese on it and bake in a preheated oven at 180-200 degrees until golden brown. Serve.

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