John Myers
Ingredients for 4 servings:
- 200 g mushrooms (stone mushrooms)
- 200 g broccoli
- 1 m.-large zucchini
- 2 red bell peppers
- 3 carrots
- 2 spring onions
- 2 onions
- 2 shallots
- 4 beefsteak tomatoes
- 400 g ajvar
- 1 feta cheese made from sheep’s milk
- 2 mozzarella (buffalo)
- 2 points wheat (Ebly)
- 1 Parmesan (Parmiggiana Regiano)
- olive oil
- Crème fraîche (fine cream)
- salt and pepper
- wine, white
- Soy sauce
- Balsamic vinegar
- cumin
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Cut the mushrooms, zucchini, and carrots into 3-4 mm thick slices. Separate the broccoli into florets. Dice the bell peppers, not too finely. Roughly dice the onions and finely chop the garlic. Slice the spring onions into rings. Peel and deseed the tomatoes, then dice them. Finely dice the shallots and sauté them with the garlic in a little olive oil. Add the diced tomatoes and continue heating until the tomatoes begin to lose their consistency. Deglaze with a splash of dry white wine. Add the ajvar and season with soy sauce and spices to taste. You can use a stronger sauce if you like, so you can skip the salting of the vegetables. Add 3-4 tablespoons of olive oil to the sauce and bring to a boil while stirring. Add a little crème fraîche or cream to taste. Turn off the heat and leave the sauce on the heat. The sauce shouldn’t be too thin, as the vegetables will still release plenty of liquid. Place the vegetables in a large baking dish, crumble the feta over the top, mix everything together, and season with pepper. Add the sauce and fold in lightly. Cover and bake at 180°C in a preheated convection oven. After 30 minutes, stir gently, then return to the oven for another 20–30 minutes. Remove the lid for the last 10 minutes, arrange the sliced mozzarella on the casserole, and top with freshly grated Parmigiana. Prepare the Ebly. It goes well with white meat (turkey or similar) or fish. The generous amount of cheese makes it a great vegetarian full-course meal.
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