Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 2 large zucchinis, sliced into 1/4 inch rounds
- 1 large red bell pepper, sliced into thin strips
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large baking dish
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced eggplant, zucchini, red bell pepper, onion, and garlic. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk, salt, pepper, and nutmeg. Cook for 5-7 minutes, whisking constantly, until the sauce thickens.
5. Add 1/2 cup of the Parmesan cheese to the sauce and stir until melted.
6. In a large baking dish, layer the cooked vegetables in an even layer.
7. Pour the béchamel sauce over the vegetables, making sure to cover them completely.
8. Sprinkle the remaining Parmesan cheese and breadcrumbs over the top of the dish.
9. Bake for 25-30 minutes, until the top is golden brown and the sauce is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 28g
Protein: 18g
Sodium: 580mg
Sugar: 14g
Fiber: 7g
Substitutions for ingredients:
- You can use any combination of vegetables you like in this recipe.
- Instead of Parmesan cheese, you can use any other hard cheese like Pecorino Romano or Asiago.
- You can use gluten-free flour and breadcrumbs to make this recipe gluten-free.
Variations:
- Add cooked chicken or ground beef to the vegetable mixture for a heartier dish.
- Use different herbs and spices to flavor the béchamel sauce, like thyme or rosemary.
- Add a layer of cooked pasta to the dish for a vegetable lasagna.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- You can prepare the vegetables and béchamel sauce ahead of time and assemble the dish right before baking.
- Let the dish cool for a few minutes before serving to allow the sauce to set.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the Béchamel Vegetable Bake in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs like parsley or basil over the top of the dish before serving.
Pairings:
Serve the Béchamel Vegetable Bake with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the béchamel sauce is too thick, add more milk until it reaches the desired consistency.
- If the top of the dish is browning too quickly, cover it with foil.
Food safety advice:
Make sure to cook the vegetables and béchamel sauce to the proper temperature to avoid any foodborne illnesses.
Food history:
Béchamel sauce is a classic French sauce made from butter, flour, and milk. It is one of the five mother sauces in French cuisine.
Flavor profiles:
The Béchamel Vegetable Bake is creamy, savory, and slightly sweet from the roasted vegetables.
Serving suggestions:
Serve the Béchamel Vegetable Bake as a main dish for a vegetarian dinner or as a side dish for a larger meal.
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