Vegetable Au Gratin Or Baked Vegetable


Spring has past

Summer has gone

Winter is here

And the song that I meant to sing

Is still unsung

I have spent my days stringing and unstringing my instrument .
Rabindranath Tagore 

 

Its true that winter is breathtakingly beautiful. The warmth of cozy blanket, a cup of hot coffee or delicious hot chocolate and an interesting book couldn’t be enjoyable more than this season.

And you can easily get lots of fresh vegetables with plenty of nutrients and flavour in winter.

Vegetable Au Gratin or baked vegetable is a French dish. Traditionally  vegetables mixed with white sauce, topped with breadcrumbs and generous amount of cheese, baked till the cheese melts and served with crisp breads.

You can use all the winter vegetables like cauliflower, peas, carrots, French beans, bell peppers, baby corn, capsicum or any vegetables of your choice.

And these winter vegetables supplies great nutrients to our body that are essential in many ways.

This post is going to be a part of #Foodiemonday bloghop theme is winter vegetables.

Traditionally boiled vegetables are used in it but I have sauteed the vegetables in oil. And believe me its taste better.

You will love the cheesy taste and aroma. You can increase or decrease the amount of cheese. If you don’t want to use cheese just omit it and sprinkle little oil or butter over the breadcrumbs on the top.

 

Recipe 


For white sauce
Butter – 2 tablespoon

All purpose flour/maida – 2 tablespoon

Milk – 1 & 1/2 cup

Salt to taste

Black pepper powder – 1 teaspoon

Tomato sauce – 1 tablespoon

Cheese – 1/4 cup

Vegetable 

Cauliflower – 1 medium

carrot – 1 large

Green peas – 1 cup

French beans – 10 – 12

Scallion – 2 finely chopped

Green chilli – 1 finely chopped, optional

Potato – 1 peeled

Black pepper powder – 1 teaspoon

Salt to taste

Garlic – 3 cloves grated or crushed

Oil or butter – 1 tablespoon

 
For topping 


Breadcrumbs – 1/2 cup
Grated cheese – 1/2 cup

 

For garnishing 


Tomato – 1 small sliced
Capsicum – 1/2 sliced

 

 

Method 



Heat 2 tablespoon butter in a heavy bottom pan on low flame. When butter melts add the all purpose flour/maida. Stir continuously on low flame. Colour shouldn’t be changed. Saute for 1 minute.

Remove from flame and add milk. Mix well and return to fire again. Cook till the sauce becomes thick. Stir continuously to avoid lumps. Add salt, cheese, black pepper and tomato sauce. Mix well and remove from heat. Keep the sauce aside.

Wash and chop all the vegetables in small pieces.

Heat 1 tablespoon oil or butter in a pan. Add garlic and fry till it becomes light brown. Now add the chopped scallion. Saute for few seconds and then add all the vegetables, salt and black pepper powder. Mix well and cover the pan. Cook on low flame till the vegetables become tender. Keep stirring and cook on high flame till the vegetables dried up completely.

Let it cool and mix with white sauce. Taste and adjust the salt if require.

Pour the mixture in a borosil or any oven proof dish. Spread breadcrumbs over it. Sprinkle grated cheese. Garnish with slices of capsicum and tomato.

Bake in a preheated oven at 250° for 30 – 40 minutes. Or until the cheese melts and becomes light brown.

Every oven takes different time so check the colour after 25 – 30 minutes. Mine is little undone I have baked it again for 10 minutes before serving.

Serve hot as a side dish. Enjoy the cheesy taste.

Baked Vegetables

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Baked vegetables.
Mixed vegetables with wonderful flavour without much calories. Just cook the  vegetables on high flame, then bake with generous amount of bread crumbs, grated cheese and seasoning of your choice. Enjoy the yummy crunchy baked vegetables.

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This post is a part of #Foodiemonday #Bloghop. This week’s theme is any type of microwave cooking. Grilling, baking or cooking.

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I have decided to share a very easy to cook and yummy baked vegetables. Serve it as a side dish or enjoy a bowlful of this healthy and delicious vegetables in  breakfast.

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Recipe

Green peas  – 1 cup

Chopped carrot  – 1 cup

Potato  – 1

Chopped beans – 1 cup

Onions  – 3-4 finely chopped

Tomatoes  – 2 chopped

Capsicum  – 1 large chopped

Garlic  – 3 pods

Green chilli  – 1-2 finely chopped

Ginger  – 1/2 inch piece

Oil or butter – 1 tablespoon + 1 teaspoon

Cumin powder  – 1 teaspoon

Salt to taste

Black pepper powder  – 1 teaspoon

Turmeric powder  – 1/2 teaspoon

Bread crumbs  – 1 and 1/2 cup

Grated cheese  – 1 cup

Tomato sauce  – 1 teaspoon optional

Method

Peel the potatoes and carrots. Clean, wash and chop all the vegetables in small pieces and keep aside.

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Grind tomatoes garlic and ginger.
Heat oil in a pan. You can use butter or olive oil too. Add chopped onion and green chilli. Saute till the onions becomes translucent.

Add tomato ginger garlic paste. Saute and add all the vegetables, spices and salt. Mix well and cover the pan. Cook until done. Keep stirring.

Add tomato sauce, mix and let the vegetables dried up.
Pour the vegetables in a baking tray. Label with a spoon.

Sprinkle bread crumbs generously all over the vegetables. I have used home made bread crumbs. Toasted brown bread in a toaster. Then ground the toasted bread. You can use white bread too.

Sprinkle grated cheese all over the vegetables. Cover the vegetables completely with bread crumbs then cheese.

Garnish with tomato and onion slices.
Sprinkle one teaspoon oil on them.
I have sprinkled oregano over it. You can sprinkle mix herb or chaat masala  too. Sprinkle any herb or spices of your choice.

Bake in a preheated oven at 180°  for 15 to 20 minutes or until the cheese turns light brown.

Serve hot with roti/Indian bread, paratha, naan or toasted bread. Or serve bowlful of this healthy and yummy baked vegetables in breakfast. A perfect snack for kiddos.

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