This recipe is perfect for anyone who loves hearty, comforting meals that are both nutritious and satisfying. Packed with a variety of vegetables like potatoes, carrots, bell peppers, and eggplant, and topped with gooey, melted cheese, this bake is sure to become a family favorite. Whether you’re preparing a quick weeknight dinner or looking for a dish to impress your guests, this vegetable and potato bake is a wonderful choice. Let’s get started!
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- 4 potatoes, peeled and grated
- 1 onion, chopped
- 1 carrot, grated
- 200 g bell peppers, chopped
- 1 eggplant, chopped
- 3 eggs
- 1 glass of milk (approx. 250 ml)
- 200 g flour
- 1 teaspoon baking powder
- 200 g cheese, grated
- Olive oil, for cooking and greasing
- Salt and black pepper, to taste
Directions
- Prepare the Potatoes:
- Peel and grate the potatoes. Place them in a bowl of water and let them sit for about 15 minutes to remove excess starch.
- Drain and squeeze out as much water as possible.
- Sauté the Vegetables:
- Heat olive oil in a large pan over medium heat.
- Add the chopped onion and sauté for about 1 minute.
- Stir in the grated carrot and cook for another 2 minutes.
- Add the chopped bell peppers and sauté for 3 minutes.
- Finally, add the chopped eggplant, season with salt and black pepper, and cook for 5 minutes until the vegetables are tender.
- Combine Potatoes and Vegetables:
- In a large mixing bowl, combine the grated potatoes with the sautéed vegetables.
- Prepare the Batter:
- In a separate bowl, beat the eggs.
- Add milk, flour, baking powder, salt, and black pepper. Mix well to form a smooth batter.
- Mix Everything Together:
- Pour the batter over the potato and vegetable mixture. Mix thoroughly until everything is well combined.
- Bake:
- Preheat the oven to 180°C (350°F).
- Grease a baking sheet or dish with olive oil. Spread the potato and vegetable mixture evenly on the prepared sheet.
- Bake for about 20 minutes.
- Add Cheese:
- After 20 minutes, sprinkle the grated cheese evenly over the top.
- Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and golden brown.
- Serve:
- Remove from the oven and let cool slightly before serving.
Serving Suggestions
- Serve with a fresh green salad for a complete and refreshing meal.
- Pair with a side of sour cream or Greek yogurt for added creaminess.
- Add a slice of crusty bread to soak up the delicious juices.
Cooking Tips
- Squeeze out as much water as possible from the grated potatoes to avoid a watery bake.
- Use your favorite cheese for a different flavor profile—mozzarella, cheddar, or gouda all work well.
- Adjust the seasoning based on your taste preferences.
Nutritional Benefits
- Potatoes: Rich in potassium and Vitamin C.
- Eggplant and bell peppers: High in fiber and antioxidants.
- Carrots: Packed with beta-carotene for eye health.
- Cheese: Provides calcium and protein.
Dietary Information
- Contains gluten, dairy, and eggs.
- Suitable for vegetarians.
- Can be made gluten-free by substituting flour with gluten-free flour.
Nutritional Facts (Per Serving, Approximate)
- Calories: 250
- Protein: 10 g
- Fat: 12 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Sodium: 300 mg
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) for about 10 minutes or until warmed through.
Why You’ll Love This Recipe
- It’s a delicious and healthy way to enjoy vegetables.
- Perfect for meal prep and reheats beautifully.
- Customizable with your favorite seasonal vegetables.
- Family-friendly and easy to make for busy weeknights.
Conclusion
This Vegetable and Potato Bake is a wholesome, flavorful dish that’s sure to satisfy everyone at the table. With its vibrant mix of veggies and cheesy topping, it’s as nutritious as it is delicious. Perfect for casual dinners or special occasions, this recipe is a great way to bring everyone together over a hearty meal. Enjoy the comforting taste and ease of preparation!
Frequently Asked Questions
- Can I make this bake gluten-free?
Yes, use gluten-free flour as a substitute for regular flour. - What other vegetables can I use?
Zucchini, mushrooms, or spinach can be added for variety. - Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well and add a slightly sweeter flavor. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze this bake?
Yes, freeze the baked dish for up to 1 month. Thaw and reheat in the oven. - What cheese works best for this recipe?
Cheddar, mozzarella, or gouda are great options. - Can I make this bake ahead of time?
Yes, assemble the dish and refrigerate it uncooked for up to 24 hours. Bake when ready. - How do I make the bake crispy on top?
Broil for the last 2-3 minutes of cooking to get a golden, crispy top. - Can I add meat to this recipe?
Yes, cooked and shredded chicken or crumbled sausage can be mixed in. - What can I serve alongside this dish?
Pair it with a fresh salad, garlic bread, or a light soup for a complete meal.