Summer Vegetable Moussaka Recipe

Summary

Health IndexAverageCuisineAmerican
CourseSide DishMain IngredientVegetable

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.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast