Baked vegetables (vegetable gratin)

Name: Baked vegetables (vegetable gratin)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 medium sized courgettes (approx. 200 g each); 1 (approx. 250 g) big red pepper; 4 Tomatoes; 4 Eggs; 200 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Cayenne pepper; 3 TABLESPOONS grated Emmental-; 7-10 Tbsp Cheese; 7-10 Tbsp Basil or parsley; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 medium sized courgettes (approx. 200 g each)
1 (approx. 250 g) big red pepper
4 Tomatoes
4 Eggs
200 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Cayenne pepper
3 TABLESPOONS grated Emmental-
7-10 Tbsp Cheese
7-10 Tbsp Basil or parsley
7-10 Tbsp Grease

Directions

1
Wash, clean and slice the zucchinis. Clean, wash and cut the peppers into strips. Wash and slice the tomatoes, removing the stalk. Place the vegetables in an ovenproof greased dish. Whisk eggs and milk well. Season to taste with salt, pepper and cayenne pepper. Pour over the vegetables. Sprinkle with grated cheese. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 40 minutes. Sprinkle with basil or parsley before serving
2
Per portion 750 kJ/ 180 kcal
3
Dishes: Pillivuyt

Categories & Tags

Main DishesDietvegetarianexotic

Baked vegetables (vegetable gratin)

Ingredients

Directions

Categories & Tags

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