Summer Vegetable Moussaka Recipe
Allow your taste buds to experience this Summer Vegetable Moussaka. They'll never ever ask for anything else for a long time to come. This is the most comforting Side Dish recipe I have come across. The Summer Vegetable Moussaka is made with Vegetable which can be easily found at any grocery store. You will fall head over heels in love with this easy and delectable Summer Vegetable Moussaka recipe as soon as you try it!
Ingredients
450 g/1 lb potatoes, sliced
2 courgettes, sliced
1 aubergine, sliced
1 red pepper, cut into strips
1 green pepper, cut into strips
1 large onion, chopped
4 tomatoes, chopped
30 ml/2 tbsp olive oil
12 black olives, stoned and sliced
30 ml/2 tbsp red wine
5 ml/1 tsp dried mixed herbs
Good pinch of caster sugar
Salt and freshly ground black pepper
150 ml/1/4 pt/2/3 cup plain yoghurt
1 egg, beaten
75 g/3 oz/3/4 cup Cheddar cheese, grated
TO SERVE:
Green salad
Directions
Cook the potatoes in lightly salted, boiling water for about 5 minutes or until just tender.
Drain thoroughly and set aside.
Meanwhile, fry (saute) the prepared vegetables in the olive oil, stirring, for 3 minutes.
Add the olives, wine, herbs, sugar and a little salt and pepper.
Reduce the heat, part cover and simmer for 10 minutes until tender.
Layer the potatoes and vegetable mixture in a 1.5 litre/2 1/2 pt/6 cup ovenproof dish, finishing with a layer of potatoes.
Beat the yoghurt and egg together with a little salt and pepper and stir in the cheese.
Spoon over the potatoes and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 40 minutes until the topping is set and golden brown.
Drain thoroughly and set aside.
Meanwhile, fry (saute) the prepared vegetables in the olive oil, stirring, for 3 minutes.
Add the olives, wine, herbs, sugar and a little salt and pepper.
Reduce the heat, part cover and simmer for 10 minutes until tender.
Layer the potatoes and vegetable mixture in a 1.5 litre/2 1/2 pt/6 cup ovenproof dish, finishing with a layer of potatoes.
Beat the yoghurt and egg together with a little salt and pepper and stir in the cheese.
Spoon over the potatoes and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 40 minutes until the topping is set and golden brown.
