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Mixed Vegetable Casserole









The vegetables in this recipe can be substituted with whatever is available to you, or with vegetables that you prefer to those listed below, for instance, you may wish to use courgettes instead of aubergine. This dish is delicious for the rest of the family too, with a sprinkling of Parmesan cheese.


Food Allergies
Peanut
Egg
Cow's Milk


Ingredients
1 aubergine large  
1 green pepper (bell)  
1 large potato   
1 onion large  
1 butternut squash   
3 tomato(es)   
2 oz of green beans (fresh)  
2 oz of mushrooms (whole)  
2 cloves of garlic, peeled  
1 teaspoon of dill - fresh, chopped  
2 tsp of oregano - fresh, chopped  
1 tsp of fresh basil, chopped   
4 oz of tomato sauce (tinned)  
1 tbsp of olive oil   
a little pinch of freshly ground black pepper (optional)    


Directions
Before you start, cut the aubergine into 1 inch chunks and soak in a bowl of salted water for 3 hours. This removes the bitterness from the aubergine.
Pre-heat the oven to 350 deg F, 180 deg C.
Cut the onion, squash, tomatoes, potato and green pepper into 1 inch chunks.
Halve the green beans and mushrooms and peel the garlic.
Rinse the aubergine, then mix it with the other vegetables and herbs.
Place the mixture in a roasting tin and pour the olive oil and tomato sauce over the top.
Bake for 1 hour, adding a little water whenever necessary, to keep the dish moist.
Chop to the desired texture.