Ingredients
For 6 portions, for 12" x 8" baking dish
For the Vegetable Dish
500g
QimiQ Sauce Base
20pcs
Baguette slices 15 g each
Olive oil, for the baking tin
1pcs
Zucchini, sliced
1pcs
Eggplant, sliced
3pcs
Tomato(es), sliced
10pcs
Mushrooms, finely sliced
0.5pcs
Red bell pepper(s), cut into strips
0.5pcs
Yellow bell pepper(s), cut into strips
0.5pcs
Green bell pepper(s), cut into strips
2pcs
Green onion(s), finely sliced
1pinch(es)
Salt and pepper
30ml
Olive oil
2pcs
Garlic clove(s), minced
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
2pcs
Garlic clove(s), finely chopped
1tbsp
Parsley, finely chopped
1pinch(es)
Salt and pepper
Preparation
- Preheat an oven to 360 °F (conventional oven).
- Line the greased baking 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 starch, oil, garlic, herbs and half of the cheese and mix well.
- Pour the mixture over the vegetables, cover and bake at 320 °F 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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