This is my Mom's Easy 6 Vegetable Baked Casserole! It's packed full of fresh and nutritious vegetables, which are slowly baked to perfection.This dish reminds me a lot of my chil
13z/300g if tomatoes on the vinegood quality tomatoes is important
diced 1/4 of small white cabbage diced
3-4handfuls of peasfrozen or fresh
1/2red pepper sliced
1/2white onion sliced
2big cloves of garlic minced
1rib of celery sliced
1small carrot - thinly sliced
1teaspoonof tomato paste
1tablespoonof mixed dried herbs
1/4teaspoonof smoked paprika
1tablespoonof olive oil
1 1/4teaspoonsof salt
Black pepper
Instructions
Lay all the vegetables into a baking tray or ideally a casserole. Drizzle the oil and add the spices and salt. Fill with water just enough to cover and mix. Preheat the oven to 350f/180c.
Put the baking tray with the veggies in the oven and bake for about 1 hour and 40 minutes or until the water has evaporated. Make sure you check it and stir it a few times.
Serve hot or cold, as a side dish.
Notes
Once cooled, store in an airtight container in the fridge for up to 4 days.Use any vegetables you like/have. I have tried making it with broccoli, even potatoes in there. All work beautifully. The most important thing though is the quality of tomatoes! Canned tomatoes just won't cut it!