To prepare a delicious baked vegetable dish, we will start by preparing the essential ingredients. First, slice the eggplants and zucchinis into thin slices, about 5 mm thick. Sprinkle salt over the slices and let them sit on a cutting board for 10-15 minutes. This step will help draw out the water from inside the vegetables, contributing to a more pleasant texture. Once drained, use a paper towel to pat the slices, absorbing the excess moisture.
In a separate bowl, beat an egg with a whisk or fork, mixing constantly. Gradually add the flour and milk, being careful to avoid lumps. Once the mixture becomes homogeneous, add the baking powder, quenched with a few drops of lemon juice. This will help the batter rise and become fluffy. Finally, incorporate the dried thyme and season with salt and pepper to taste. Cover the bowl and let it sit in a cool place until the vegetables are ready.
Cut the onion into quarters and separate it, while cutting the peppers into strips about 3-4 mm thick. In another bowl, mix all the chopped vegetables, ensuring they are well combined. Then, arrange the mixture in a 30x20 cm baking dish, interspersing with a few sprigs of fresh thyme and rosemary to add delicious flavors. Drizzle the vegetables with olive oil, ensuring they are well coated. Then, place the dish in a preheated oven at 180 degrees Celsius for about 20 minutes.
After this period, remove the dish from the oven and take out the thyme and rosemary sprigs. Pour the egg mixture evenly over the vegetables, ensuring everything is covered. Put the dish back in the oven for another 10-15 minutes. In the meantime, grate the parmesan, preparing it to be added at the end.
One minute before it is done, sprinkle the grated parmesan on top of the dish, allowing it to melt and brown slightly. Once the dish is ready, remove it from the oven and let it cool for a few minutes. Portion the dish and serve it with chopped chives and cilantro for an extra touch of freshness and color. Enjoy your meal! This recipe is not only tasty but also an excellent way to enjoy vegetables creatively!
In a separate bowl, beat an egg with a whisk or fork, mixing constantly. Gradually add the flour and milk, being careful to avoid lumps. Once the mixture becomes homogeneous, add the baking powder, quenched with a few drops of lemon juice. This will help the batter rise and become fluffy. Finally, incorporate the dried thyme and season with salt and pepper to taste. Cover the bowl and let it sit in a cool place until the vegetables are ready.
Cut the onion into quarters and separate it, while cutting the peppers into strips about 3-4 mm thick. In another bowl, mix all the chopped vegetables, ensuring they are well combined. Then, arrange the mixture in a 30x20 cm baking dish, interspersing with a few sprigs of fresh thyme and rosemary to add delicious flavors. Drizzle the vegetables with olive oil, ensuring they are well coated. Then, place the dish in a preheated oven at 180 degrees Celsius for about 20 minutes.
After this period, remove the dish from the oven and take out the thyme and rosemary sprigs. Pour the egg mixture evenly over the vegetables, ensuring everything is covered. Put the dish back in the oven for another 10-15 minutes. In the meantime, grate the parmesan, preparing it to be added at the end.
One minute before it is done, sprinkle the grated parmesan on top of the dish, allowing it to melt and brown slightly. Once the dish is ready, remove it from the oven and let it cool for a few minutes. Portion the dish and serve it with chopped chives and cilantro for an extra touch of freshness and color. Enjoy your meal! This recipe is not only tasty but also an excellent way to enjoy vegetables creatively!
Ingredients
Yellow bell pepper – ½ piece, Red bell pepper – ½ piece, Green bell pepper – ½ piece, Red onion – 1 larger, Zucchini – 1 piece, Eggplant – 1 piece, Grated Parmesan – 150 g, Olive oil – 50 ml, Fresh coriander – ½ bunch, Chives – 10-15 sticks, Flour – 130 g, Milk – 300 ml, Fresh thyme – 2 sprigs, Dried thyme – 1 teaspoon, Fresh rosemary – 2 sprigs, Egg – 1 piece, Baking powder – 1 sachet, Lemon juice – 2 tablespoons, Salt and pepper – to taste