Vegetable Casserole (Turlu) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 20 minutes | 40 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 potatoes, peeled | 6 sherry tomatoes | 1 carrot, peeled |
| 1 eggplant | 1 leek | 1 red or green bell pepper, seeded |
| 1 zucchini | 1/4 stick butter | 8 oz chuck beef |
| 1 onion, chopped | 2-1/2 cups beef stock or water | 1 tsp dried oregano |
| salt and ground black pepper | warmed bread rolls, to serve | |
| 1 | Chop the potatoes, tomatoes, carrot, eggplant, leek, bell pepper, and zucchini. |
| 2 | Heat the butter in a large saucepan. Add the meat and onion, and cook for 10 minutes. |
| 3 | Add the prepared vegetables, the stock, and the oregano. Cover and cook over medium heat for 30 minutes. When cooked, season to taste then serve with warmed bread rolls. |