A delicious recipe that contains a variety of seasonal veggies for maximum enjoyment!<\/p>\n\n\n\n
Ingredients (6-8 servings)<\/strong><\/p>\n\n\n\n 2 potatoes<\/p>\n\n\n\n 2 eggplants<\/p>\n\n\n\n 2 carrots<\/p>\n\n\n\n 2 zucchinis<\/p>\n\n\n\n 1 onion<\/p>\n\n\n\n 2 tbs garlic<\/p>\n\n\n\n 2 romano peppers<\/p>\n\n\n\n 4-5 tbs olive oil<\/p>\n\n\n\n salt<\/p>\n\n\n\n pepper<\/p>\n\n\n\n 600gr light cream<\/p>\n\n\n\n 1 pinch ground nutmeg<\/p>\n\n\n\n 4 medium eggs<\/p>\n\n\n\n a bunch of parsley<\/p>\n\n\n\n a bunch of basil<\/p>\n\n\n\n 200gr light cheese<\/p>\n\n\n\n 200gr feta<\/p>\n\n\n\n Instructions<\/strong><\/p>\n\n\n\n Preheat the oven to 200\u00b0C .<\/p>\n\n\n\n Slice the potatoes in even, 1cm layers and put them in a 25x35cm ovenproof dish.<\/p>\n\n\n\n Dice the eggplants and put them over the potatoes.<\/p>\n\n\n\n Slice the carrots and the zucchinis and put them in the pan as well.<\/p>\n\n\n\n Cut the garlic, the onion and the peppers in small pieces, and put them on top of the other vegetables.<\/p>\n\n\n\n Add the oil, salt and pepper, and cook for 40-50 minutes.<\/p>\n\n\n\n Stir every 10-15 minutes in order to help them cook evenly.<\/p>\n\n\n\n In a bowl, add the light cream, some salt, pepper, nutmeg and the eggs, and stir well with an eggbeater.<\/p>\n\n\n\n Shred the parsley and the basil and put them in the bowl. Wait until it gets to room temperature.<\/p>\n\n\n\n Remove the vegetables from the oven and lower the temperature to 180\u00b0C .<\/p>\n\n\n\n Spread the cheese and feta over the vegetables and stir well.<\/p>\n\n\n\n Pour the cream mixture over it and bake for 30-40 minutes, until golden.<\/p>\n\n\n\n Remove the dish from the oven and set it aside to cool down. Slice and serve.<\/p>\n\n\n\n You can use different or more vegetables, like broccoli, cauliflower, corn, mushroom and others.<\/p>\n\n\n\n Bon app\u00e9tit!<\/p>","protected":false},"excerpt":{"rendered":"