Ingredients
For 6 portions for 30 x 20 cm oven proof dish
For the Vegetable Dish
500g
QimiQ Cream Base
20ea
Baguette slices 15 g each
Olive oil, for the baking tin
1ea
Courgette(s), sliced
1ea
Eggplant, sliced
3ea
Tomato(es), sliced
10ea
Mushrooms, finely sliced [émincé PF]
0.5ea
Red pepper(s), cut into strips
0.5ea
Yellow pepper(s), cut into strips
0.5ea
Green pepper(s), cut into strips
2ea
Spring onion(s), finely sliced
1pinch(es)
Salt and pepper
30ml
Olive oil
2ea
Garlic clove(s), chopped
1twig(s)
Oregano, fresh
1twig(s)
Thyme, fresh
1twig(s)
Rosemary, fresh
100g
Pizza cheese, grated
For the garlic dip
125g
QimiQ Classic
200g
Sour cream 15 % fat
2ea
Garlic clove(s), finely chopped
1tbsp
Flat-leaf parsley, finely chopped
1pinch(es)
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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