John Myers
Ingredients for 6 servings:
- 2 kg carrot(s)
- 2 bell peppers
- 2 zucchinis
- some oil
- basil, shredded
- chili powder
- 500 g tomatoes, pureed
- 50 g milk
- 50 g butter
- chives
- 1 ball of mozzarella
- 1 pack of grated cheese, approx. 200 g
- 3 eggs
- salt and pepper
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
Low-carb, vegetarian
Peel the carrots and cut into strips (approx. 0.5 cm). Slice the bell peppers and zucchini. If you like, core the zucchini to remove most of the water. Preheat the oven to 150°C fan/gas mark 1. Meanwhile, spread the vegetables on two baking sheets, drizzle with oil, and season with basil, salt, pepper, and chili powder. Bake for 30 minutes, then turn and brown again. The vegetables should brown nicely to develop their roasted flavors. Meanwhile, combine the passata with the butter, milk, and chives and heat through. Season well and thicken, adding almond flour or something similar if necessary. The tomato sauce should have a consistency almost like ketchup or yogurt. Once the vegetables are nicely roasted, spread half of them in a baking dish. Spread half of the tomato sauce on top and then arrange the remaining vegetables on top. Cover the vegetables again with tomato sauce. Crack the eggs into three wells and cover everything with grated cheese. Top with sliced mozzarella. Then place everything in the oven and bake for about 15-20 minutes, until the cheese is nice and crispy.
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