Ugandan Vegetable Casserole Recipes
UGANDAN VEGETABLE CASSEROLE
The variations possible with this colorful vegetable casserole are endless. Either make it with the vegetables listed here or substitute your own favorites.
Provided by Lavender Lynn
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
- Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next.
- Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.
- Serve immediately.
Nutrition Facts : Calories 149.4, Fat 7.8, SaturatedFat 1.1, Sodium 390.2, Carbohydrate 18.3, Fiber 8.9, Sugar 7.6, Protein 6
BRIAMI ALA BERGY (VEGETABLE CASSEROLE)
Great taste and great to use those prolific zucchinis. If you wish to vary the recipe try l lb. of zucchini and 1 lb of eggplant just be sure that you slice the eggplant thickly and salt for 30 minutes to get some of the moisture out. Rinse and dry before using. You may also like to sprinkle 1/4 cup of parmesan cheese over the casserole for the last 15 minutes of baking.
Provided by Bergy
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the garlic, tomatoes and sugar.
- Oil an oven dish large enough to hold all the ingredients.
- Place some onion on the bottom of the dish.
- Mix zucchini, potatoes and peppers.
- Add a layer on top of the onions.
- Top with some of the tomato mixture.
- Season with salt & pepper.
- Sprinkle some of the herbs on top and drizzle with the oil.
- Continue layering until all ingredients have been used ending with a layer of the herbs and drizzle with oil (this may be 3-4 layers depending on the depth and size of your dish).
- Cover and cook in a 350°F oven for 1-1 1/2 hours.
- Uncover for the last 15 minutes.
- Garnish with herbs on the side and serve.
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