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au grarten vegetable medley If you're expecting a smaller crowd, you can easily halve this recipe to serve eight. line the bottom of pot wirh eggplant slices sprinkle some of the garam masala, salt,, pepper, garlic, turmeric, on top of eggplant slices rhen sprinkle some of the parmesan cheese on top of that lay potato slices add same spices as above but add ricotta cheese after the ricotta add spinach on top of ricotta Roasted carrots, broccoli, and cauliflower baked in a creamy garlic cheese sauce and baked with a crispy breadcrumb topping. This Roasted Vegetable Medley Gratin is the best vegetable side dish! I'm pretty good at eating my daily servings of veggies. You can cook au grarten vegetable medley using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of au grarten vegetable medley

  1. You need 10 oz of frozen spinach.
  2. It’s 1 large of aubergine eggplant.
  3. Prepare 4 of zucchini.
  4. It’s 4 large of potatoes.
  5. You need 8 oz of mushrooms fresh.
  6. Prepare 40 oz of ricotta cheese.
  7. You need 1 cup of shredded mozzarella cheese.
  8. You need 1 cup of shredded colby jack cheese.
  9. You need 1/2 cup of grated parmesan cheese.
  10. You need 2 cup of milk.
  11. It’s 1/2 cup of ap flour.
  12. You need 1/4 cup of garam masala.
  13. You need 1/4 cup of turmeric.
  14. You need 1/4 cup of turmeric.
  15. It’s 2 tbsp of ground black pepper.
  16. It’s 1/4 cup of granulated garlic powder.
  17. It’s 2 tsp of Hungarian paprika.
  18. It’s 1/2 cup of seasoned panko breadcrumbs.

Vegetable au gratin or veg au gratin… DIRECTIONS. Steam carrots, cauliflower and green beans until fork tender. In a separate, large saucepan, melt margarine. Whisk in flour, celery salt and oregano.

au grarten vegetable medley step by step

  1. preheat oven 450°F Fahrenheit spray a oven safe 10 inch pot.
  2. peel the eggplant cut the eggplant across about quarter inch thick 7mm slice zucchini long ways slich the mushrooms peel the potatoes slice long ways.
  3. line the bottom of pot wirh eggplant slices.
  4. sprinkle some of the garam masala, salt,, pepper, garlic, turmeric, on top of eggplant slices rhen sprinkle some of the parmesan cheese.
  5. on top of that lay potato slices add same spices as above but add ricotta cheese.
  6. after the ricotta add spinach on top of ricotta.
  7. next layer is sliced zucchini add more spices add colby jack.
  8. add mushrooms spices colby jack cheese add eggplant.
  9. add spices and mozzarella.
  10. rest of parmesan add breadcrumbs mix milk and flour well and pour into the layers bake 1 hour and 20 minutes.

Cook and whisk until thickened and bubbly all over. Stir in shredded cheddar until melted. Pour vegetables and sauce into deep one quart casserole dish. Steam carrots, cauliflower and green beans until fork tender. In a separate, large saucepan, melt margarine.

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