March 7, 2012 in Veggies
I’m NOT a vegetarian!
In fact, I’m a very bad example to my sons when it comes to eating *mumble* portions of vegetables per day.
But every now and again my body demands its annual quota of vegetables and I know better than to disobey my body’s demands!
This is a really easy and delicious dish, which can be served with salad and/or crusty bread as a main course, or as an all-in-one side dish with whatever meat you’ve cooked. It’s also highly adaptable – you can use whatever combination of vegetables you want, so feel free to ignore the veggies I’ve used & swap them with whatever takes your fancy (except for the potatoes, which are non-negotiable).
POTATO & VEGETABLE BAKE – Serves 4 as a main, or 6 as a side dish
3 large potatoes, peeled, par-boiled & thinly sliced
15ml butter & 5ml olive oil
1 red onion, halved and sliced
1 white onion, halved & sliced
3 large cloves garlic, sliced
1 punnet mushrooms, sliced
1 green pepper, seeded & diced
2 tspns sliced bottled jalapenos (optional)
5ml dried thyme
200g fresh baby spinach leaves
2 – 3 rounds of feta cheese, diced
125ml cream & 125ml milk (or 250ml cream)
1 tspn Dijon mustard
freshly ground salt & pepper to taste
Preheat your oven to 180C and grease a medium-sized ovenproof dish.
Heat the butter & oil in a deep frying pan and gently saute the onions, garlic, green pepper & mushrooms until slightly softened,
Stir in the jalapenos & thyme.
Mix the eggs, milk, cream, Dijon mustard & seasoning.
Line the dish with some of the potato slices, then some of the onion mixture, then some spinach and some of the feta.
Repeat these layers, ending with what’s left of the onion mixture.
Pour over the egg & milk mixture and bake for 1 hour.