Cassolette de Légumes de Mer

Cassolette de Légumes de Mer is a delightful vegetarian dish that brings the flavors of the sea to your table with a medley of fresh vegetables and delicate herbs. This comforting casserole is perfect for a cozy dinner, offering a taste of France's coastal cuisine without the seafood.

Ingredients

• Zucchini - 150 grams, diced
• Eggplant - 150 grams, diced
• Bell pepper (red) - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Seaweed mix (dried) - 20 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Vegetable broth - 250 ml
• Fresh parsley - 2 tablespoons, chopped
• Thyme - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Grated cheese (optional, for topping) - 30 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
3. Add the diced zucchini, eggplant, and bell pepper to the skillet, and cook for about 5-7 minutes until they start to soften.
4. Stir in the halved cherry tomatoes, dried seaweed mix, vegetable broth, thyme, salt, and black pepper. Simmer for 10 minutes until the vegetables are tender.
5. Remove from heat and stir in the chopped parsley.
6. Transfer the vegetable mixture to a baking dish and sprinkle with grated cheese if using.
7. Bake in the preheated oven for 15-20 minutes until the top is golden and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 15 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from the variety of vegetables.
• Contains healthy fats from olive oil, promoting heart health.

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