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Monday, April 5, 2010

Baked Vegetables with Cheese

As soon as the weather gets a little bit warmer, I start to crave vegetable dishes.  Especially if we are grilling in the weekends, I like to have some vegetables with whatever we are grilling.  This is something that got inspired by Sarah Wiener's cookbook Frau am Herd, which I bought recently.  It's only available in German for now, but it's a great book if you just want to cook natural and simple food.  The saute part of the cooking was a very good tip from my mother.  This is a very easy and quick way of making vegetables, but most importantly, it's very light.  You can replace any of the vegetables in the recipe with others or use another kind of cheese that you already have in your fridge.  Try this once and believe me you won't regret it.  It's so good that I made it again today, but this time I added potatoes and leeks to below combination, but excluded the onions.  It was equally yummy.  This recipe here, serves about 4 as a side dish.

2 carrots - peeled and chopped
3 zucchinis - chopped
1 yellow pepper - chopped
1 red onion - chopped
about half a cup grated Parmesan cheese
1 tablespoon of olive oil
salt and pepper

Start with heating your oven to 200° C.  Then start sauteing all your vegetables at the same time in a pan with a tablespoon of olive oil.  Add some salt and pepper while you are doing so.  This shouldn't take more than 8-10 minutes.  When your vegetables are still looking fresh and not completely done, put them in a gratin baking dish or in a roasting tray and sprinkle your grated cheese over them.   Stick it in the oven on a top shelf for about 15 minutes.  That's all.  Enjoy your light and tasty vegetables.

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