AuthorChef Deepu
DifficultyIntermediate

A vibrant dish for slow cookers, layer summery tomatoes with bread and mozzarella - irresistible!

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
1

In a sauce pan, add milk. Then include onion, bay leaves, cloves and black pepper. Bring to a boil.

2

Take a pan, add olive oil. Add in all purpose flour slowly to avoid lumps, pour in fresh cream. Start adding the milk to this mixture. Make it thick.

3

In another pan, add olive oil. Add in corn flour slowly to avoid lumps. Pour in milk and bring to a thick consistency. Mix in both the mixtures.

4

In another pan, add oil, onions, and garlic. Once slightly brown, add all the vegetables and toss until tender. Sprinkle it with red chilli flakes and oregano.

5

Add the white sauce to the vegetable medley. Cook for 3-5 minutes.

6

Transfer it to a baking dish. Grate some cheese. Allow to bake in the oven at 180 degree celsius for 20 minutes.

CategoryCuisineCooking Method, Diet

Ingredients

Directions

1

In a sauce pan, add milk. Then include onion, bay leaves, cloves and black pepper. Bring to a boil.

2

Take a pan, add olive oil. Add in all purpose flour slowly to avoid lumps, pour in fresh cream. Start adding the milk to this mixture. Make it thick.

3

In another pan, add olive oil. Add in corn flour slowly to avoid lumps. Pour in milk and bring to a thick consistency. Mix in both the mixtures.

4

In another pan, add oil, onions, and garlic. Once slightly brown, add all the vegetables and toss until tender. Sprinkle it with red chilli flakes and oregano.

5

Add the white sauce to the vegetable medley. Cook for 3-5 minutes.

6

Transfer it to a baking dish. Grate some cheese. Allow to bake in the oven at 180 degree celsius for 20 minutes.

Italian Baked Vegetables