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Vegetable casserole in multivariate

 

Vegetable casserole in a multivariate


Vegetable casserole in a multivariate is a great way to have a tasty lunch or dinner without overloading the stomach and consuming extra calories. In summer and early autumn, when vegetables are abundant, I often cook them. It is quick and easy, and the composition can change depending on the availability of food. The casserole can be made from both fresh and frozen vegetables.

Ingredients:

cauliflower - 400 grams;

sweet peppers - 2 pieces;

potatoes - 2 pieces;

tomatoes - 2 pieces;

eggplant - 1 item;

chicken eggs - 5 pieces;

milk - 200 milliliters;

salt - 1.5 teaspoons;

sugar - 0.5 teaspoons;

spices - to taste;

vegetable oil - 2 tablespoons;

fresh herbs - 10 twigs.


Preparation of vegetable casserole in a multivariate.

Prepare all the necessary vegetables so as not to forget anything. All vegetables must be medium size, but the proportions can still be chosen at your discretion.

Wash the sweet pepper and cut it into 2-3 pieces. Remove the seeds and the tail. Then cut the pepper into small cubes or thin straw.

Rinse cauliflower with running water and carefully inspect, because in the inflorescences may hide small insects. You can disassemble it into small inflorescences and soak it in slightly salty water for 15-20 minutes.

Rinse the eggplant if the skin is rough, it is better to cut it off. Then cut it into small cubes or straws again.

Wash the tomatoes and dice them, don't forget to remove the spot where the stem is attached.

Peel and rinse the potatoes, then dice or slice them into slices. The slicing is over, move on to the next stage.

Lubricate the bowl of multivariate with sunflower oil, then put into it all the chopped vegetables, mix them.

Pour salt, sugar, spices into the saucepan. Close the lid and select the "Baking" function for 40 minutes. In this mode, the lid does not need to open, stir the vegetables too.

While baking the vegetables, prepare the "pouring". In a deep bowl hammer the eggs and fill them with milk, you can add a pinch of salt.

Whisk the eggs with milk using a blender or whisk until the mass is completely homogeneous.

After the timer signal, open the cover of the multivariate and pour out the egg and milk mixture. Distribute it evenly over the entire area of the pot. Close the lid and select "Baking" mode again for 20 minutes. After 10 minutes, open the lid and squeeze the casserole to the bottom with a spatula, so there are no unbaked areas.

While the casserole is being prepared, take fresh herbs (dill, parsley) and rinse it. After shaking the water, put it on a plate and chop it finely.

Spray the casserole with herbs 5 minutes before the end of baking. Cut it into pieces with a spatula and spread it on plates. Sometimes I can serve sour cream or some sauce, such as garlic, to the casserole. Dinner is ready, have a good appetite!

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