Baked Mediterranean Vegetable Dish with Garlic Dip

Main Dishes without Meat
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Ingredients for 6 portions, for 12" x 8" baking dish
  • For the Vegetable Dish
  • 500 g QimiQ Classic, room temperature
  • 20 Baguette slices 15 g each
  • Olive oil, for the baking tin
  • 1 Zucchini, sliced
  • 1 small Eggplant, sliced
  • 3 Tomato(es), sliced
  • 10 Mushrooms, finely sliced
  • 0.5 Red bell pepper(s), cut into strips
  • 0.5 Yellow bell pepper(s), cut into strips
  • 0.5 Green bell pepper(s), cut into strips
  • 2 Green onion(s), finely sliced
  • Salt and pepper
  • 45 g Corn starch
  • 30 ml Olive oil
  • 2 Garlic clove(s), minced
  • Oregano, fresh
  • Thyme, fresh
  • Rosemary, fresh
  • 100 g Pizza cheese, grated
  • For the garlic dip
  • 200 g Qiminaise
  • or
  • Homemade Qiminaise, Base Recipe (https://rdb.qimiq.com/us/recipes/3668)
  • 100 g Sour cream 15 % fat
  • 2 Garlic clove(s), finely chopped
  • 1 tbsp Parsley, finely chopped
  • Salt and pepper
Method
1.
Preheat an oven to 360 °F (conventional oven).
2.
Line the greased baking dish with the baguette slices and bake for approx. 10 minutes.
3.
Alternately layer the vegetables on the bread slices and season with salt and pepper.
4.
Whisk the unchilled QimiQ Classic smooth. Add the corn starch, oil, garlic, herbs and half of the cheese and mix well.
5.
Pour the mixture over the vegetables, cover and bake at 320 °F for approx. 40-50 minutes.
6.
Remove the lid, sprinkle with the remaining cheese and bake with increased top heat for a further 5 minutes.
7.
For the garlic dip: mix the ingredients together well and season to taste.