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