Vegetable casserole with green beans, brussels sprouts and spinach
6 servings
70 minutes
Vegetable casserole with green beans, Brussels sprouts, and spinach is a true embodiment of flavor and health harmony. This recipe is inspired by European culinary traditions where vegetables play a leading role. The tenderness of spinach, the sweet notes of Brussels sprouts, and the slight crunch of green beans create an amazingly rich and full flavor. Enhanced by the aroma of Italian herbs, basil, and garlic, they unfold in a palette of spicy tones. The casserole is suitable for family dinners or festive tables, being an ideal option for those who appreciate healthy and balanced food. Its softness and richness make the dish versatile – it harmoniously complements meat and fish dishes and pairs well with light sauces. Enjoy your meal!
1
First, it is necessary to thoroughly preheat the oven to 220°C.
2
While the oven is heating, we boil the potatoes in their skins, cool them for a while, and cut them into medium cubes. We also chop the tomatoes and bell peppers. The onion is diced finely. Then we grate the garlic and chop the basil leaves.
- Potato: 3 pieces
- Tomatoes: 4 pieces
- Sweet pepper: 1 piece
- Onion: 1 piece
- Garlic: 2 heads
- Red Basil: 2 bunchs
3
Steam Brussels sprouts and green beans until fully cooked. Then cut the cabbage into 4 pieces.
- Brussels sprouts: 250 g
- Green beans (frozen): 150 g
4
Pour vegetable or olive oil into the pan and heat the onion over high heat until transparent. Then add tomatoes and simmer covered over medium heat for about 7 minutes. Next, add bell pepper and simmer for another 7 minutes. After that, add frozen spinach (previously cut into cubes), garlic, chopped basil, Italian herb mix, black pepper, and salt. Mix everything and simmer on the lowest heat for another 10 minutes.
- Onion: 1 piece
- Tomatoes: 4 pieces
- Sweet pepper: 1 piece
- Frozen spinach: 200 g
- Garlic: 2 heads
- Red Basil: 2 bunchs
- Italian Herb Blend: to taste
- Ground black pepper: to taste
- Salt: to taste
5
While the vegetables are cooking, we whisk the eggs with milk, adding a little salt.
- Chicken egg: 2 pieces
- Milk: 1.5 glass
6
Grease the baking dish with olive or vegetable oil, add everything to it, and mix thoroughly. Then pour in the dressing and bake in the oven at 220°C for 25 minutes. Ready! The taste is delicate yet rich with many shades of healthy vegetables and aromatic herbs. You will definitely like it! Enjoy your meal!
- Italian Herb Blend: to taste
- Ground black pepper: to taste
- Salt: to taste