Baked Vegetable Casserole

Ingredients

In this adaptation, the original Italian Verdure gratinate al forno is transformed into a Filipino-American delight by incorporating flavors and ingredients commonly found in Filipino-American cuisine. The dish retains the essence of the original by using a variety of roasted vegetables, but adds a creamy sauce and a cheesy crust to cater to the Filipino-American palate. We alse have the original recipe for Verdure gratinate al forno, so you can check it out.

• 2 bell peppers, sliced (250g) 2 bell peppers, sliced (250g)
• 1 zucchini, sliced (200g) 1 zucchini, sliced (200g)
• 1 eggplant, sliced (300g) 1 eggplant, sliced (300g)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated cheddar cheese 1 cup (100g) grated cheddar cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 10g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large baking dish, arrange the sliced bell peppers, zucchini, and eggplant.
3. 3.
   In a separate bowl, mix together the coconut milk, heavy cream, minced garlic, dried oregano, salt, and pepper.
4. 4.
   Pour the creamy mixture over the vegetables in the baking dish.
5. 5.
   Sprinkle the grated cheddar cheese and Parmesan cheese evenly over the top.
6. 6.
   Drizzle the olive oil over the cheese.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Bell peppers — Roasting the bell peppers will enhance their natural sweetness and add a smoky flavor to the dish.
• Coconut milk — Use full-fat coconut milk for a rich and creamy sauce.
• Cheddar cheese — Opt for sharp cheddar cheese to add a bold flavor to the dish.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor.
• Olive oil — Extra virgin olive oil will add a fruity and aromatic touch to the dish.

Tips & Tricks

• Feel free to add other vegetables like mushrooms or cherry tomatoes for extra flavor and variety.
• For a spicier kick, sprinkle some red pepper flakes over the dish before baking.
• Serve the casserole with a side of garlic bread or steamed rice for a complete meal.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Customize the dish by adding your favorite herbs and spices, such as basil or thyme, to the creamy sauce.

Serving advice

Serve the Baked Vegetable Casserole hot, straight from the oven, as the cheese will be gooey and the vegetables tender. Garnish with fresh herbs like parsley or basil for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange the colorful roasted vegetables in an attractive pattern in the baking dish. When serving, scoop out individual portions, ensuring each plate has a generous amount of the cheesy crust on top.