Spicy Vegetables Baked with Cheese
Main Dishes • European
Description
Spicy vegetables baked with cheese
Ingredients
- Eggplants 5 oz
- Young zucchini 5 oz
- Orange Bell Peppers 5 oz
- Tomatoes 5 oz
- Cauliflower 5 oz
- Celery salt 0 oz
- Fresh Rose Hips 1 bunch
- Lemongrass 1 stalk
- Basil 1 bunch
- Oregano 1 bunch
- Mild Chili Spice to taste
- Ground Black Pepper to taste
- Hard Cheese 5 oz
- Asafetida a pinch
- Salt to taste
Step-by-Step Guide
Step 1
Let's start. Cut the zucchini and eggplant into medium cubes, about 2 cm.
Step 2
We need to break the cauliflower into small florets. (It's easiest to do this by cutting the stem as close to the florets as possible, then the cauliflower breaks into small tasty pieces by itself.)
Step 3
Chop the tomatoes, bell pepper, and celery as finely as possible to create a vegetable sauce, but do not blend it in a blender.
Step 4
Next, in the following order, layer the vegetables in a saucepan and sauté in oil: if you really love asafetida, be sure to add it (I did)! If you are used to the traditional European flavor of the dish, then add a clove of garlic and onion in a 1:1 ratio, chili pepper, lemongrass cut into rounds or smashed with a knife and finely chopped, celery, and tomatoes (mix everything and let it sit for about 5 minutes).
Step 5
Now for the most delicious part. Add the fragrant fresh herbs: rosemary, basil, and oregano. Mix everything and simmer for 5 minutes.
Step 6
Of course, you need to add coriander, black pepper, salt, and cook for 8 minutes.
Step 7
Next, place all the chopped vegetables in a baking dish: zucchini, eggplant, and cauliflower. Pour our sauce over them and place in the oven at 375°F. Bake for about 30 minutes. After the time is up, sprinkle cheese on top and bake for another 10 minutes.
Step 8
The dish is ready. If desired, you can brown the cheese more if you prefer it that way!
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