AuthorMohammed MerajA vibrant dish for slow cookers, layer summery tomatoes with bread and mozzarella - irresistible!
In a sauce pan, add milk. Then include onion, bay leaves, cloves and black pepper. Bring to a boil.
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.
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.
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.
Add the white sauce to the vegetable medley. Cook for 3-5 minutes.
Transfer it to a baking dish. Grate some cheese. Allow to bake in the oven at 180 degree celsius for 20 minutes.
Ingredients
Directions
In a sauce pan, add milk. Then include onion, bay leaves, cloves and black pepper. Bring to a boil.
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.
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.
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.
Add the white sauce to the vegetable medley. Cook for 3-5 minutes.
Transfer it to a baking dish. Grate some cheese. Allow to bake in the oven at 180 degree celsius for 20 minutes.
