Mediterranean Vegetable Casserole Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients., Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach, and cook about 1 minute or until starting to wilt.
• In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake 40 to 45 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Steps:

• Saute onion and zucchini in oil for 15 minutes.
• Transfer to baking dish.
• Sprinkle lightly with flour.
• Arrange tomato and capsicum on top.
• Bake uncovered at 200 degrees C for 20 minutes.
• Top with olives, basil and pine nuts.
• Bake further 10 minutes.
• Drizzle with vinegar before serving.

Steps:

• Make the patties: In a large bowl, mix the ground beef, breadcrumbs, salt, thyme and red pepper with your hands or a wooden spoon until well-blended. Shape the mixture into 8 patties, about 1/4-inch thick.
• In a large heavy skillet, heat the oil over medium-high heat. Add the patties and cook for about 2-3 minutes on each side, or until browned. (They will finish when they are cooked with the vegetable mixture.) Remove with a slotted spoon to a plate.
• Reduce the heat to medium-low. Add the onion to the pan drippings and cook, stirring occasionally, for 5-7 minutes, or until softened.
• Increase heat to medium. Add the tomatoes (break up with hands), zucchini, garlic, salt and thyme. Stir to mix. Cover and cook for 10 minutes, or until the zucchini is just tender.
• Stir in the potatoes and parsley. Add the beef or turkey patties and spoon over some of the vegetable mixture. Cover and simmer for 10 minutes, or until heated through. Serve right away.