Middle Eastern Vegetable Casserole Recipes

MIDDLE EASTERN VEGETABLE STEW

Steps:

• Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
• Stir over high heat for 2-3 minutes, until the vegetables begin to soften.
• Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil.
• Reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender.
• Season to taste with salt and pepper and serve hot, garnished with mint leaves.

MIDDLE EASTERN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8" or so).
• Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
• Add broccoli and toss to evenly distribute. Roast an additional 5 minutes.
• Meanwhile combine Puree ingredients in food processor or blender and process until smooth.
• When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper).
• Pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
• Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper.
• Bake at 375 for 20-25 minutes.