Potato, Zucchini, Red Bell Pepper, with Bacon and Herbs Recipe

The potato baked with zucchini (squash), red bell pepper, onion, carrot, garlic and some meat is popular in Eastern Europe. (It is cooked in Poland and Hungary, in Ukraine and Czech Republic) In each region it has different twist though. Even in my family it is cooked differently. I like to experiment. I cook it with meatballs and sometimes with meat (beef, pork or chicken); I cook it even with bacon. The beauty of this recipe that it is impossible to spoil, seriously, if you aren not the perfect cook or if you are just short of time (and guests are about to arrive) this dish will just save you.

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Servings:

Ingredients

6 big potatoes
1 red bell pepper
1 white onion
1 mid-sized zucchini
2 mid-sized carrots
2 cloves garlic
1/2 cup dill
1/3 cup parsley (optional)
3 tablespoons sour cream or mayo
1 teaspoon salt
1 teaspoon pepper
3/4 cup sliced bacon
3/4 cup shredded cheese
1 cup water
2 tablespoons cooking oil

Container:Individual baking dishes

Directions

PREP

15 mins

COOK

1 hr

READY IN

1.25 hrs

Potatoes, red bell pepper, onion and carrots are the base of this recipe. Everything else is a mix and match. You can substitute zucchini with squash or eggplant. You can put any meat or sausage in the pots, you can even cook it without any meat. It's a win-win recipe.

Preparation:

Peel potato, carrot, garlic and onion. Take the seeds out of pepper.
Wash all the veggies: carrot, onion, zucchini, potatoes, garlic and dill (parsley).
Shred the carrot, chop the onion and pepper. Cut the potatoes and zucchini into mid-sized pieces and chop the herbs.
Set 1/2 of onion and carrot aside.
Mix everything else: onion and potato, zucchini, carrot, and herbs; add salt and pepper.
Slice the bacon. (If you use other meat: pork, chicken, beef, prepare it).
In six individual oven-proof baking dishes, put bacon (or other meat) on the bottom, then add your veggies.
Take the onion and carrot that was set aside and braise it for 5 minutes in a frying pan. In 5 minutes add the sour cream (or mayo), 1 cup of water, pinch of salt and pepper; braise for 2-3 minutes.
Pour the sauce you just cooked into the individual oven-proof baking dishes. (If you want to add the meatballs instead of bacon or any other meat, put them on top of the veggies.)
Preheat the oven at 375 degrees F. Place the baking dishes in the oven and bake for 30-45 minutes. (Occasionally check the potatoes for doneness and check if there is enough water in your pots).
15 minutes before taking the baking dishes out- finely chop the garlic and put a little bit of garlic in each. When you turn the oven off add the cheese on top of your baked dishes and close the oven door; let the cheese melt.
Be careful when taking the baking dishes out as they are hot.
I serve the dish directly in the baking dishes, but give the guests a spoon and a plate in case they prefer to eat from the plate and not the pot.
***Tip: You can cook this in a large baking dish, but I like separate small baking dishes more, they are just more authentic and fun!
Enjoy your summer delicious baked veggies!