Spicy vegetables baked under cheese
2 servings
60 minutes
Spicy vegetables baked under cheese are a harmony of flavors inspired by European culinary traditions. The dish combines the tenderness of baked zucchini, eggplant, and cauliflower with the rich aromas of fresh spices: rosemary, basil, and oregano. Tomatoes and sweet peppers add juiciness to the sauce, while lemongrass and asafoetida introduce subtle Eastern notes. The vegetables are first lightly sautéed to absorb a rich bouquet of seasonings and then baked under a golden crust of hard cheese that melts and envelops the ingredients in an appetizing creamy texture. This dish is perfect as a standalone treat or as a side dish for meat. It creates a sense of coziness and warmth, reminiscent of homey evenings spent with loved ones over delicious and fragrant meals.
1
Let's start. We'll cut the zucchini and eggplants into medium cubes, about cm by cm.
- Eggplants: 100 g
- Young zucchini: 100 g
2
We need to break the cauliflower into small florets. (it's easiest to do this by cutting the stem as close to the floret as possible, then the cauliflower breaks into small tasty pieces by itself)))
- Cauliflower: 100 g
3
Chop tomatoes, bell peppers, and celery as finely as possible to make a vegetable sauce, but do not blend in a blender.
- Tomatoes: 100 g
- Sweet pepper: 100 g
- Celery greens: 60 g
4
Next, we place the vegetables in the pan and sauté in oil: if you really love asafoetida, be sure to add it (I did;)! If you are used to the traditional European taste, add garlic and onion in a 1:1 ratio, chili pepper, sliced or smashed lemongrass, finely chopped celery, and tomatoes (mix everything and let it sit for 5 minutes).
- Asafoetida: pinch
- Salt: to taste
- Chili pepper: to taste
- Lemon grass: 1 stem
- Celery greens: 60 g
- Tomatoes: 100 g
5
Next is the most delicious part. We add aromatic fresh spices: rosemary, basil, oregano. Mix everything and simmer for 5 minutes.
- Fresh rosemary: 1 bunch
- Basil: 1 bunch
- Oregano: 1 bunch
6
Of course, you need to add coriander, black pepper, salt, and cook for 8 minutes.
- Ground black pepper: to taste
- Salt: to taste
7
Next, place all the chopped vegetables in a baking dish: zucchini, eggplant, and cauliflower. Pour our sauce over them and bake at 190 degrees for about 30 minutes. After that time, sprinkle cheese on top and bake for another 10 minutes.
- Young zucchini: 100 g
- Eggplants: 100 g
- Cauliflower: 100 g
- Hard cheese: 100 g
8
The dish is ready. If you wish, you can bake the cheese a bit more if you prefer it that way!