Baked Vegetables

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Baked Vegetables

Baking temperature: 180°C (350°F) preheated oven.
Baking time: 45 minutes or longer, an oven may vary.
Baking dish: 18 cm diameter, 4 cm height. Baking dish may vary.

Ingredients:
2 medium potatoes, peeled, sliced.
1 – 2 medium zucchini (courgette), sliced.
Tomato as you like, we can use eggplant (aubergine).
2 large eggs
1/3 cup milk
Seasonings to taste: salt, pepper, parsley or other herbs.
Olive oil

Directions:

  • Peel the potatoes, slice thin. Slice the zucchini similar to the potato. Slice tomato and set aside.
  • Put potato and zucchini in a bowl and season with salt, pepper, parsley or other herbs, olive oil. Mix well.
  • I use an ovenproof dish diameter 18 cm height 4 cm. Brush with olive oil.
  • Put the vegetables in the baking dish the way you like. Set aside.
  • In another bowl: eggs, milk, seasonings. If we have added salt to the zucchini we don’t need to salt the eggs. Or vice versa. Whisk until combined.
  • Pour egg mixture into the vegetables. 
  • Bake at 180°C for 30 minutes, preheated oven. If we use clay baking dish we might need to bake longer.
  • Take out from the oven and sprinkle with some shredded cheese. Continue baking for about 15 minutes or until the egg set and the cheese melted.
  • Serve warm.

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