Roasted Vegetable Tray Bake with Cheese and Omelet Sauce
A tray of oven-baked vegetables topped with cheese and an egg-based sauce.
A baked tray of vegetables topped with cheese and an egg-based sauce.
Like a vegetable casserole or baked gratin with a savory topping.
Roast the vegetables until tender before adding the cheese and sauce so everything cooks evenly.
Ingredients
- 3_4 pieces eggplant
- 3 zucchini
- 2 potatoes
- bell peppers
- mushrooms
- onion
- garlic
- 3 eggs
- 300 ml, 1½ cups milk
- 1 cup, 125 g flour
- parsley
- paprika
- salt
- black pepper
- 1 tablespoon baking powder
- olive oil
- 150 grams mozzarella or Kashkaval cheese
Instructions
- Peel the eggplant in alternating strips, then cut it into large pieces.
- Cut the zucchini into large pieces.
- Cut the potatoes into smaller pieces than the other vegetables so they cook with the remaining ingredients in the oven.
- Cut the bell peppers, mushrooms, and onion, and prepare them with the rest of the vegetables.
- Cut the garlic into pieces rather than crushing it.
- Place the chopped vegetables and garlic in a mixing bowl.
- Add olive oil to the mixing bowl, about 6 tablespoons or ¼ cup.
- Add salt, paprika, and black pepper to the mixing bowl; any desired spices may also be added.
- Mix the vegetables well in the mixing bowl until the seasoning is distributed over all the pieces.
- Line an oven tray with parchment paper, then transfer the seasoned vegetables to it.
- Roast the vegetable tray in the oven at 200°C, with both top and bottom heat on, for about 35 to 40 minutes. Place the tray in the middle of the oven.
- Prepare the sauce in a mixing bowl by adding the milk, then the eggs, then the parsley, followed by a little salt and pepper.
- Stir the sauce mixture in the mixing bowl, then add a little oil.
- Gradually add the flour to the mixing bowl while whisking continuously so that no lumps form.
- Add the baking powder to the sauce mixing bowl, then whisk the mixture well.
- Turn the vegetables in the oven tray from time to time while roasting.
- Grease a Pyrex baking dish with olive oil.
- Transfer the roasted vegetables to the Pyrex baking dish.
- Pour the sauce evenly over the vegetables in the Pyrex baking dish, then spread it so it reaches all parts of the dish.
- Add the cheese on top of the Pyrex baking dish.
- Return the Pyrex baking dish to the oven for about 20 minutes.
- Serve the tray hot after removing it from the oven.