Oven vegetables with four kinds of cheese

Name: Oven vegetables with four kinds of cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Broccoli (about 500 g); 2 stem(s) Basil; 5 Stem(s) Marjoram; 150 g red and yellow cherry tomatoes; 250 g Oyster mushrooms; 2 small aubergines; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Mozzarella, Parmesan, Bel Paeso and Gorgonzola cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Broccoli (about 500 g)
2 stem(s) Basil
5 Stem(s) Marjoram
150 g red and yellow cherry tomatoes
250 g Oyster mushrooms
2 small aubergines
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Mozzarella, Parmesan, Bel Paeso and Gorgonzola cheese

Directions

1
Wash broccoli, cut into florets and blanch for 3-4 minutes. Then rinse in cold water and drain in a sieve. Wash the basil, dab dry and cut the leaves from a stalk into strips.
2
Wash the marjoram and dab dry. Wash the tomatoes, dab dry and clean. Clean oyster mushrooms if necessary. Wash and clean aubergines, halve them according to size and cut into slices. Heat 3 tablespoons of oil per portion in a large pan and fry the aubergines in 2 portions on both sides until golden brown, season with salt and pepper and remove from the pan.
3
Heat 1 tablespoon of oil in a frying pan and fry the tomatoes for 2-3 minutes. Add marjoram, season with salt and pepper. Remove the tomatoes from the pan and heat 1 tablespoon of oil. Sauté the oyster mushrooms while turning, season and remove from the pan.
4
Place the vegetables and basil strips in a large casserole dish and mix well. Cut the mozzarella into slices, then cut in half again. Grate Parmesan and Bel Paeso. Cut gorgonzola into small pieces.
5
Spread each type of cheese on a quarter of the vegetables and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.