Armenian Vegetable Casserole Recipe

Ingredients for Armenian Vegetable Casserole

• Green Beans
• Carrots
• Potatoes
• Green Bell Pepper
• Celery
• Eggplant
• Onions
• Tomatoes
• Catsup
• Sugar
• Basil
• 1/4 teaspoon salt
• Pepper
• 2 medium zucchini, thinly sliced
• Plain Yogurt

How to Make Armenian Vegetable Casserole

1. Preheat oven to 350°F (175°C).
2. Chop 1 large onion, 2 cloves garlic, 2 bell peppers (any color), and 1 (28 ounce) can crushed tomatoes.
3. In a large covered casserole dish or Dutch oven, combine the chopped onion, garlic, bell peppers, crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup ketchup.
4. Stir well to combine all ingredients.
5. Cover the casserole dish and bake for 1 hour and 15 minutes.
6. Add 2 medium zucchini, thinly sliced, to the casserole.
7. Stir gently to incorporate the zucchini.
8. Remove the lid and bake for an additional 20-30 minutes, or until the zucchini is tender and the vegetables are slightly browned.
9. Serve hot over rice or with crusty bread. Garnish with a dollop of plain yogurt, if desired.