Mediterranean vegetable casserole with goat cheese

For this casserole you can vary the vegetables. It is nice that the vegetables are lightly roasted in the oven before the sauce is added.

Mediterranean vegetable casserole with feta

Mediterranean vegetable in the casserole

2 zucchini 1 eggplant 2 peppers

Breading

40g breadcrumbs 40g parmesan salt 2 sprigs basil 2 sprigs thyme 3 cloves garlic olive oil

400g canned tomatoes 1 feta 250g goat milk Salt Pepper

Dice the zucchini, eggplant and peppers.

Grate the parmesan, chop the herbs and garlic.

Mix breadcrumbs, grated parmesan, chopped garlic with the chopped herbs.

Mix all the ingredients and put them in a baking dish. Mix them with olive oil.

Bake the casserole in the oven for 30-40 minutes at 180 degrees.

Pour 1 can of diced tomatoes into the casserole dish, mix/mash the feta with goat milk, and pour it on top.

Bake in the oven for another 20 minutes at180 degrees.

Serve with bulgur from the rice stove or toasted bread.