Cassolette de Légumes

Cassolette de Légumes is a delightful baked vegetable dish that showcases a medley of seasonal produce, enveloped in a creamy herb-infused sauce. Perfect for a cozy dinner, this dish is both hearty and satisfying while being entirely vegetarian.

Ingredients

• Zucchini - 150 grams, sliced
• Bell pepper (red or yellow) - 100 grams, diced
• Carrot - 100 grams, diced
• Mushrooms - 100 grams, sliced
• Onion - 50 grams, finely chopped
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 150 ml
• Heavy cream - 100 ml
• Fresh thyme - 1 teaspoon, chopped
• Fresh basil - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Grated cheese (Gruyère or Parmesan) - 50 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3 minutes.
3. Add the diced carrots and bell pepper to the skillet. Cook for another 5 minutes until they start to soften.
4. Stir in the sliced zucchini and mushrooms, cooking for an additional 5 minutes, until all vegetables are tender.
5. Pour in the vegetable broth and heavy cream. Add the chopped thyme and basil, then season with salt and black pepper to taste. Stir well and let simmer for 5 minutes.
6. Transfer the vegetable mixture into two individual casserole dishes or one larger dish.
7. Sprinkle the grated cheese evenly over the top of the vegetables.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 370
• Protein: 8 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

Tags