Nutritious Mixed Vegetables Casserole
Difficulty: Hard | Prep Time: 90-120 mins | Cook Time: 15-20 mins | Yield: 6 servings
Ingredients
- 1/2 Butternut Squash/Pumpkin - baked/steamed and pureed
- 1 to 1.5 cup Chickpeas/split Chickpeas - cooked, drained and (optionally) pureed
- 1 Tomato - chopped
- 1 Onion - chopped
- 1 Capsicum - chopped
- 1 tablespoon grated Ginger
- 2 Garlic cloves - grated
- 1 green Chilli - chopped
- 1 stalk Celery - grated
- 2 Potatoes - sliced and parboiled
- 1 Carrot - sliced and parboiled
- 1/2 Zucchini - sliced
- 3-4 White Button/Chestnut mushrooms - sliced
- 2 cups Kale/Spinach - chopped and blanched
- 150g Mozzarella - grated
- Salt
- Pepper
- Oil to grease
Procedure
Prep
- If using raw chickpeas, soak them for 8 hours before cooking. Split chickpeas can be cooked instantly. Optionally blend them to a puree. Add salt to taste.
- Bake sliced pumpkin for about 45 mins at 180°C till it turns soft to puree. Alternatively, steam it, since it is quicker. Drain out excess water as the puree should be thick.
- Sauté the capsicum, garlic, ginger, chilli, onion, celery, and tomato till they turn soft. Cool and blend to make a vegetable paste. Add salt and pepper to taste.
- Parboil potatoes, and carrot.
- Blanch the kale/spinach.
Cook
- Preheat the oven to 180°C.
- Grease a large deep baking pan/dish.
- Pour a layer of pumpkin puree, vegetable paste, and chickpea puree or layer the chickpeas if not pureed.
- Layer the potatoes, carrots, zucchini, and mushroom slices in the pan. Sprinkle salt and pepper in between the layers to taste.
- Pour some more pumpkin puree and vegetable paste.
- Add the grated cheese over the paste and sprinkle the blanched greens.
- Bake for 15-20 mins till the cheese melts and vegetables cook. To check, slice a piece of all the layers and if uncooked, bake for some more time. If the cheese begins to burn, cover the pan with Aluminium foil and make some holes on top.
Variations
- Use any vegetables, purees and cheese of your choice.