French baguette with stewed vegetables, mayonnaise and cheese
4 servings
30 minutes
French baguette with stewed vegetables, mayonnaise, and cheese is an exquisite combination of crispy bread, aromatic vegetables, and tender cheese that creates a harmony of flavors. This dish hails from European cuisine and reflects the French love for baguettes and the art of combining simple ingredients into exquisite culinary masterpieces.
1
We wash the vegetables. Cut tomatoes, bell peppers, and eggplants into medium cubes. Grate carrots and garlic on a coarse grater, chop the onion into small strips, and finely chop the parsley. In a heated pan with sunflower oil, add the carrots and onions and sauté until golden, then add the tomatoes, bell peppers, and eggplants.
- Tomatoes: 60 g
- Sweet pepper: 60 g
- Eggplants: 30 g
- Carrot: 60 g
- Onion: 50 g
- Garlic: 12 g
- Sunflower oil: 30 ml
2
We stew the vegetable mix for about five minutes, then add chopped parsley, dried oregano and basil, salt, ground black pepper, and grated garlic at the end.
- Parsley: 30 g
- Salt: to taste
- Spices: to taste
- Garlic: 12 g
3
While the vegetables are stewing, we heat another pan with butter, slice the French baguette, and toast it on both sides until golden brown.
- Butter: 25 g
- French baguette: 4 pieces
4
Place the toasted baguette in a non-stick baking tray. On the baguette, add 1 layer of stewed vegetables, 2nd layer of mayonnaise, and sprinkle cheese on top.
- Mayonnaise: 15 g
- Mozzarella cheese: 15 g
5
Bake at 170-180 degrees until the cheese has a nice color.