Al-Ahram Weekly Online
31 May - 6 June 2001
Issue No.536
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Vegetable casserole with feta crust

By Moushira Abdel-Malek

Ingredients:

6 tomatoes (quartered)
8 baby corn (halved lengthwise)
2 onions (wedged)
4 zucchini (sliced)
2 bell pepper (capsicum) red + green, coarsely sliced
1 small eggplant (sliced)
100gms fresh button mushrooms (sliced)
200gms grated mozzarella cheese
1/4 cup grated parmesan or Roumi cheese
1tbsp tomato paste
Vegetable bouillon (dissolved in 1/2 cup water)
1/2 cup sliced basil leaves
pepper + allspice + oregano

Topping:

100gms feta cheese (crumbled)
1/4 cup sliced black olives
1/4 cup parmesan or Roumi cheese (extra)

Method:

Place tomatoes, corn, onion, zucchini, capsicum, eggplant and mushrooms in a baking dish. Season and toss through oil. Bake in a moderate oven (200¡C) for 15 or 20 minutes. Layer vegetable mixture in a large casserole dish with mozzarella, basil and parmesan or Roumi, finishing with a vegetable layer. Pour over combined stock and tomato paste. Top with combined topping ingredients. Bake in oven for 20 minutes until crust is goldened. Serve with crisp bread and a green salad.

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