French Baguette with Stewed Vegetables, Mayonnaise, and Cheese
Breakfasts • European
Description
French baguette with stewed vegetables, mayonnaise, and cheese
Ingredients
- Tomatoes 0 oz
- French Baguette 4 pieces
- Orange Bell Peppers 0 oz
- Eggplants 0 oz
- Onion 0 oz
- Garlic 0 oz
- Carrot 0 oz
- Parsley 0 oz
- Mayonnaise 0 oz
- Safflower Oil 0 fl oz
- Salt to taste
- Spices to taste
- Butter 0 oz
- Melted Cheese 0 oz
Step-by-Step Guide
Step 1
Wash the vegetables. Cut the tomatoes, bell pepper, and eggplant into medium cubes. Grate the carrot and garlic on a coarse grater, slice the onion into thin strips, and chop the parsley. In a heated skillet with sunflower oil, add the carrot and onion and sauté until golden, then add the tomatoes, bell pepper, and eggplant.
Step 2
Stew the vegetable mixture for about five minutes, adding the chopped parsley, dried oregano, basil, salt, black pepper, and grated garlic at the end of cooking.
Step 3
While the vegetables are stewing, take another skillet, heat it with butter, slice the French baguette, and toast it on both sides until golden brown.
Step 4
Place the toasted baguette on a baking sheet with a non-stick coating. On the baguette, layer the stewed vegetables, then mayonnaise, and top with cheese.
Step 5
Bake at a temperature of 170-355°F until the cheese is beautifully melted.
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