Today I invite you to prepare one of those casseroles that will spread a lot to you. A casserole that has as protagonists summer vegetables such as zucchini or aubergine. A kind of ratatouille to which we have also incorporated onion, pepper, broccoli and tomato as a base.
This recipe contains a good amount of vegetables and is very healthy. You can use these vegetables as accompaniment to meat, fish, legumes or pasta. As simple as preparing these foods and combining them or mixing them with vegetables with tomato.
At home, to create a more complete dish and to serve us as dinner for several days, I decided to add the shredded hake directly to the casserole and at the last moment. You can use some frozen hake loins, previously defrosted, fresh hake or replace this with another type of weighing.
The recipe
- 1 cebolla great
- 1 green Italian pepper
- ½ red pepper
- 1 large zucchini
- 1 eggplant
- 1 broccoli
- 2 very ripe tomatoes, peeled
- 3 tablespoons of tomato sauce
- 3 hake fillets
- Sal Island
- Pepper
- Extra virgin olive oil
- Chop the onion and peppers and sauté in a casserole with three tablespoons of extra virgin olive oil for 8 minutes.
- We take advantage of this time to peel the eggplant and dice both the aubergine and zucchini.
- Once in cubes we add them to the casserole and cook over medium heat 10 minutes with the lid on.
- Then add the broccoli in florets and cook the whole for a couple of minutes more.
- Then we salt and pepper and add the diced tomato small and fried tomato. Mix and cook 10 more minutes for the tomato to fall apart.
- Last add the flaked hake, mix and cook another couple of minutes.
- We try and if necessary we rectify the salt point.
- We enjoyed the summer vegetables with tomato and shredded hake.