I like vegetables roasted on a baking tray in my oven with just some herbs and olive oil. However, when I realized that there wasn’t enough stuff in my fridge for an oven session I decided to throw together all the rests in a casserole and to add some canned Italian tomatoes as well as some meatballs. The mix went into the oven and … a delicious dinner dish was ready rather soon.
A side dish?
Just grab some fresh bread, French bread … it’s fine with the vegetables and the meatballs.
… and – it’s enough for 4 people. My better half & I indulged in the soft mess and stored the rest in the fridge for another dinner.
Serves 4
for the meatballs:
400 g minced meat (organic beef)
2 eggs
1 clove of garlic (smashed or pressed)
1 tsp dried Italian herbs (oregano, thyme, rosemary …)
salt & pepper (to taste)
a splash of olive oil
for the vegetables:
1 red onion (about 150 g)
1 courgette (about 250 g)
2 – 3 red peppers (about 200 g)
for the sauce:
1 can of peeled Italian tomatoes (400 g)
1 can tomato paste (70 g)
100 – 200 g mashed Italian tomatoes
1 – 2 cloves of garlic (smashed or pressed)
1 tsp dried Italian herbs
a splash of honey
a splash of olive oil
1 – 2 tbsp Parmesan (finely grated)
salt & pepper (to taste)
on top:
100 g Emmental cheese (roughly grated)
Equipment
a casserole (25 cm diameter / about 6 cm high)
a frying pan
Grate the Parmesan finely – or rely on ready-to-use grated Parmesan from your trusted food store.
Grate the Emmental cheese roughly – or rely on ready-to-use grated Emmental cheese also from your trusted food store.
Put a splash of olive oil in a frying pan. Mix the minced meat with the rest of ingredients and knead carefully – with your hands. Form small balls (3 – 4 cm). Fry the meat balls until brown – they need not roasted thoroughly. Set aside.
Clean and trim the vegetables. Cut the courgette into thick disks, the peppers in long strips and the onion in thick slices. Set aside.
Mix the ingredients for the sauce and cut the tomatoes into smaller pieces. Pour the sauce in the casserole and add the vegetables. Also add the meatballs. Sprinkle the grated Emmental cheese all over the mess – it’ll get crispy!
Put it in the oven for about 40 min at 160° C fan. If the vegetables are not soft enough at the end … just add another 5 or 10 min.
Serve at once.
Leftovers may be stored in the fridge for some days.
Enjoy!
