Vegetables baked in milk sauce
3 servings
25 minutes
Baked vegetables in milk sauce are a delicate, aromatic dish of European cuisine that combines lightness and richness of flavors. The roots of the recipe trace back to Mediterranean and French gastronomy traditions where vegetables are often baked with sauces to reveal their natural sweetness. Zucchini, carrots, onions, and tomatoes, pre-baked to a light golden color, acquire a deep flavor while the milk sauce with egg and cheese crust adds softness and rich aroma. This dish is perfect as a standalone treat or as a side for meat and fish. It can be served at family dinners as it is both light and hearty. It pairs wonderfully with herbs and fresh bread, creating a cozy and homely atmosphere.
1
Peel the zucchini, remove the seeds, and slice it thinly into half-rings; slice the onion, carrot, and tomato into half-rings.
- Zucchini: 300 g
- Onion: 1 piece
- Carrot: 1 piece
- Tomatoes: 1 piece
2
Grease the baking dish with oil, add carrots with onions, zucchini, and tomato; season with salt and pepper a little and place in the oven for 15 minutes at 200 degrees.
- Carrot: 1 piece
- Onion: 1 piece
- Zucchini: 300 g
- Tomatoes: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
When the vegetables are browned, take them out, sprinkle with greens, pour with sauce (slightly beat the eggs, add milk, salt, pepper), sprinkle with grated cheese on top and send to the oven for 5-7 minutes.
- Chicken egg: 2 pieces
- Milk: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Cheese: 50 g