Vegetable Gratin
How to make Vegetable Gratin?
Ingredients
- 1 zucchini (cut into rings)
- 1 medium sized potato (grated or thinly cut)
- 2 medium sized carrots (cut into rings)
- 1 capia pepper (cut into rings)
- 3 tablespoons of oil
- 1.5 tablespoons of butter
- 1.5 tablespoons of flour
- 2.5 cups of milk
- 1 teaspoon of salt
- 1/4 teaspoon grated nutmeg (optional)
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon of chili pepper
- 1 cup grated cheddar cheese
Instructions
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1
It is actually a tribute to vegetables, a poem written with vegetables, a painting. Vegetable gratin is an elegant recipe that can be prepared with all seasonal vegetables, from cauliflower to broccoli, from green beans to asparagus. We made it with vegetables such as tomatoes, potatoes, zucchini and carrots, but you can add differences according to your taste and seasonal vegetables.
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2
Vegetables that taste like oven and cheese promise more than just a side dish. You will love this healthy vegetable recipe, which will also win the hearts of those who do not eat meat.
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1/4 teaspoon grated nutmeg (optional)
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4
Add carrots to the baking tray. Pour the oil onto each layer of vegetables.
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5
Add potatoes and peppers on top.
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Add the zucchinis on top and sprinkle with any spices you like. Bake in the oven set at 180 degrees for 25 minutes until the vegetables are cooked.
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7
Add butter to the pot.
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8
Add the flour and fry until it smells light.
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Add the milk slowly and cook, stirring, until it thickens.
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10
Pour the béchamel sauce you prepared over the vegetables coming out of the oven.
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