Vegetable Casserole Recipe Delicious Nutritious

Ingredients:
For the topping:

• 1 clove garlic, minced
• 200 grams know
• 1 1 / 2 cup bread crumbs or chunks of fresh bread
• 1 / 3 cup olive oil
• 2 teaspoons dried basil, crushed
• 30 grams of Parmigiano-Reggiano cheese, finely grated
• 1 1 / 2 teaspoon dried oregano, crushed
• 1 teaspoon paprika
• Salt to taste

For the vegetables:

• 2 medium onion, halved lengthwise and thinly sliced ​​lengthwise
• 1 piece of cabbage, cored and cut into thin hard crosswise (about 4 cups)
• 2 tablespoons olive oil
• 1 piece of kale, remove the cobs and the middle, roughly chopped (about 12 cups)
• 2 tablespoons soy sauce
• Salt to taste
• 1 / 2 carrots, cut into thin matchsticks form
• 1 / 2 cup water

Method:

1. For the vegetables: Place the rack in the center of the oven, preheat to 180 degrees Celsius temperature. Heat oil in large skillet over high heat until hot, but not to smoke. Saute onions, stirring occasionally, until softened, about 5 minutes browned. Lower the flame, and enter the cabbage, kale, carrots, water, soy sauce, and salt. Cover the pan, stirring vegetables occasionally and cook until tender about 10-15 minutes. Turn off the heat. Transfer the vegetables to the pan heat resistant glass measuring 30 × 20 cm.
2. For the topping: Place all ingredients into a food processor with a blended or put all ingredients into a large bowl and mash using a tool for mashed potatoes. Pour mixture out onto the vegetables in the pan, then bake until the top is golden and vegetables are colored heat, for 15-20 minutes and serve still warm.