Vegetable and Potato Bake with Cheese
Prepare the Potatoes:
Peel and grate the potatoes. Place them in a bowl of water and let them sit for about 15 minutes. Drain and squeeze out excess water.
Sauté the Vegetables:
Heat some olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 1 minute.
Add the grated carrot and continue to sauté for another 2 minutes.
Add the chopped bell peppers and sauté for about 3 minutes.
Add the chopped eggplant, season with salt and black pepper, and sauté for about 5 minutes until the vegetables are tender.
Combine Potatoes and Vegetables:
In a large mixing bowl, combine the grated potatoes with the sautéed vegetables.
Prepare the Batter:
In a separate bowl, beat the eggs. Add the milk, flour, baking powder, salt, and black pepper. Mix well to form a smooth batter.
Mix Everything Together:
Pour the batter over the potato and vegetable mixture. Mix everything thoroughly until well combined.
Bake:
Preheat your oven to 180°C (350°F).
Grease a baking sheet or dish with olive oil. Spread the potato and vegetable mixture evenly on the baking sheet.
Bake in the preheated oven for about 20 minutes.
Add Cheese:
After 20 minutes, sprinkle the grated cheese evenly over the top of the bake.
Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and golden brown.
Serve:
Remove from the oven and let it cool slightly before serving. Enjoy!
Serving Suggestions
Serve with a fresh green salad for a complete meal.
Pair with a side of sour cream or Greek yogurt for added creaminess.
Cooking Tips
Make sure to squeeze out as much water as possible from the grated potatoes to prevent the bake from being too watery.
Adjust the seasoning to your taste preference.
Nutritional Benefits
Potatoes: High in potassium and vitamin C.
Bell Peppers: Rich in vitamins A and C.
Eggplant: Provides fiber and antioxidants.
Dietary Information
Vegetarian: Yes
Gluten-Free: Use gluten-free flour.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
Easy and quick to prepare.
Nutritious and filling.
Perfect for a family meal.
Conclusion
Enjoy this vegetable and potato bake with cheese for a delicious and hearty meal. It’s easy to make, packed with nutrients, and perfect for any occasion. Happy cooking!
Peel and grate the potatoes. Place them in a bowl of water and let them sit for about 15 minutes. Drain and squeeze out excess water.
Sauté the Vegetables:
Heat some olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 1 minute.
Add the grated carrot and continue to sauté for another 2 minutes.
Add the chopped bell peppers and sauté for about 3 minutes.
Add the chopped eggplant, season with salt and black pepper, and sauté for about 5 minutes until the vegetables are tender.
Combine Potatoes and Vegetables:
In a large mixing bowl, combine the grated potatoes with the sautéed vegetables.
Prepare the Batter:
In a separate bowl, beat the eggs. Add the milk, flour, baking powder, salt, and black pepper. Mix well to form a smooth batter.
Mix Everything Together:
Pour the batter over the potato and vegetable mixture. Mix everything thoroughly until well combined.
Bake:
Preheat your oven to 180°C (350°F).
Grease a baking sheet or dish with olive oil. Spread the potato and vegetable mixture evenly on the baking sheet.
Bake in the preheated oven for about 20 minutes.
Add Cheese:
After 20 minutes, sprinkle the grated cheese evenly over the top of the bake.
Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and golden brown.
Serve:
Remove from the oven and let it cool slightly before serving. Enjoy!
Serving Suggestions
Serve with a fresh green salad for a complete meal.
Pair with a side of sour cream or Greek yogurt for added creaminess.
Cooking Tips
Make sure to squeeze out as much water as possible from the grated potatoes to prevent the bake from being too watery.
Adjust the seasoning to your taste preference.
Nutritional Benefits
Potatoes: High in potassium and vitamin C.
Bell Peppers: Rich in vitamins A and C.
Eggplant: Provides fiber and antioxidants.
Dietary Information
Vegetarian: Yes
Gluten-Free: Use gluten-free flour.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
Easy and quick to prepare.
Nutritious and filling.
Perfect for a family meal.
Conclusion
Enjoy this vegetable and potato bake with cheese for a delicious and hearty meal. It’s easy to make, packed with nutrients, and perfect for any occasion. Happy cooking!
