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