Gluten-Free Mixed Vegetable Bake
Vegetables are always a healthy choice to use no matter how you cook them. I am always striving to create healthy vegetable recipes so that my children don't get bored. We all know the health benefits of vegetables. Some vegetables like broccoli are better raw than cooked. Cooked mushrooms, asparagus, peppers and many other vegetables contain more antioxidants like feurelic acid and carotenoids as compared to their raw forms. The bottom line; vegetables are good for your health regardless of the method they are prepared.
I have used potatoes, string beans, bell peppers and cauliflower. I have baked the potatoes and blanched the other vegetables. Often I am tight on time so in order to speed things up a bit, I just pour over a mixture of milk, mozzarella and parmesan. If you have some time on hand you can bake with white sauce and cheese mixture but then it would not be gluten free
You can jazz-up your standard side with this delightfully colourful and easy to make, gluten free mixed vegetable bake.. You can serve it with roast chicken, meat or for a complete vegetarian venture serve it with my Spinach and Ricotta Cannelloni
Prep Time: 35 mins☻ Cooking Time: 10 mins☻ Serves: 5☻ Skill: Easy☻
Ingredients:
IngredientsQuantiy
baking potatoes6 medium
string beans2oog
red bell pepper1 large
yellow bell pepper1 large
cauliflower80g
black pepper 1 1/2 tsp
grated mozzarella200g
grated parmesan100g
whole milk1/2 cup
olive oil3 tbsp
saltto taste
Preparation:
1. Blanch the string beans, drain, season with salt and pepper. Set aside.2. Blanch the cauliflower, drain, season with salt and pepper. Set aside.3. Slice the red and yellow bell peppers length wise lay on a baking tray and drizzle with olive oil. Bake at 200 degrees C until tender.4. Cut the potatoes in circles, sprinkle some salt, drizzle with oil and bake at 200 degrees C until slightly crisp and golden in color.
Take a greased spring form pan, layer the base with baked potato rounds. Arrange blanched salted green beans all around the sides.
Layer the baked yellow and red bell peppers.
Keep layering the vegetables until all the vegetables are finished. Place blanched and seasoned cauliflower florets in the center.
Make a mixture of milk, mozzarella and parmesan, season with salt and pepper. Mix properly with the help of a whisk or fork. Pour the contents over the layered vegetables. Bake at 200 degrees for 10 minutes or until the vegetable bake is light golden and the cheese has melted.
