Ingredients
For 6 portions for 30 x 20 cm oven proof dish
For the Vegetable Dish
500g
QimiQ Classic, unchilled
20
Baguette slices 15 g each
Olive oil, for the baking tin
1
Courgette(s), sliced
1small
Eggplant, sliced
3
Tomato(es), sliced
10
Mushrooms, finely sliced [émincé PF]
0.5
Red pepper(s), cut into strips
0.5
Yellow pepper(s), cut into strips
0.5
Green pepper(s), cut into strips
2
Spring onion(s), finely sliced
Salt and pepper
45g
Corn flour / starch
30ml
Olive oil
2
Garlic clove(s), chopped
Oregano, fresh
Thyme, fresh
Rosemary, fresh
100g
Pizza cheese, grated
For the garlic dip
200g
Qiminaise
or
Homemade Qiminaise, Base Recipe (https://rdb.qimiq.com/en/recipes/3668)
100g
Sour cream 15 % fat
2
Garlic clove(s), finely chopped
1tbsp
Flat-leaf parsley, finely chopped
Salt and pepper
Preparation
- Preheat the oven to 180 °C (conventional oven).
- Line the greased oven proof dish with the baguette slices and bake for approx. 10 minutes.
- Alternately layer the vegetables on the bread slices and season with salt and pepper.
- Whisk the unchilled QimiQ Classic smooth. Add the corn flour, oil, garlic, herbs and half of the cheese and mix well.
- Pour the mixture over the vegetables, cover and bake at 160 °C for approx. 40-50 minutes.
- Remove the lid, sprinkle with the remaining cheese and bake with increased top heat for a further 5 minutes.
- For the garlic dip: mix the ingredients together well and season to taste.
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