Garlic vegetable casserole with mozzarella
(2 servings)
- 2 medium courgettes
- 4 medium carrots
- ½ medium red pepper
- ½ cup butternut squash
- 5 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, minced
- 3/4 cup vegetable broth
- 1/4 teaspoon ground fresh ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon sesame seeds
- Grated mozzarella
- Cut courgettes, carrots, pumpkin and red pepper into small pieces.
- Heat the butter in a large pan over low heat.
- Saute garlic and onion in the butter until brown, 5 to 10 minutes.
- Add the cut vegetables and sauté until they start to become tender.
- Add in the veggie broth and cover. Boil until the broth is evaporated.
- Remove from heat and stir in ground ginger, nutmeg and salt . Sprinkle with grated mozzarella and sesame seeds and mix.
- Put on the oven for 5 minutes until cheese is melted.