This Vegetable Medley with Creamy Parmesan Sauce is a delightful, hearty dish that combines fresh vegetables with a rich and creamy sauce. It’s perfect for any meal, offering vibrant colors and savory flavors that are sure to impress. Packed with nutrients and easy to prepare, this recipe is a wonderful addition to your meal rotation!
Preparation Time:
- Preparation: 40 minutes
- Cooking: 45 minutes
- Total Time: 1 hour 25 minutes
Ingredients:
- Salt
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- 3 cloves of garlic, minced
- 1 carrot, finely chopped
- 1 bell pepper, finely chopped
- 3 tomatoes, peeled and diced
- 1 eggplant, sliced
- 7 mushrooms, sliced
- 350 ml (1 ½ cups) milk cream
- Ground pepper, to taste
- A small bunch of parsley, chopped
- 200 grams (1 ¾ cups) Parmesan cheese, grated
Instructions:
1. Prepare the Eggplant:
- Slice the eggplant and sprinkle salt over it. Let it sit for 15 minutes to draw out any bitterness.
- After 15 minutes, rinse the eggplant slices under cold water to remove the excess salt and pat them dry with a paper towel.
2. Prepare the Vegetables:
- Finely chop the onion, garlic, carrot, and bell pepper.
- Peel and dice the tomatoes.
- Slice the mushrooms.
3. Cook the Vegetables:
- Heat 1 tablespoon of vegetable oil in a large pan over medium heat.
- Add the chopped onion and garlic, and sauté for about 5 minutes until the onion becomes translucent.
- Add the chopped carrot and bell pepper. Cook for another 5-7 minutes until they start to soften.
- Add the diced tomatoes. To soften the tomatoes, pour a bit of boiling water over them in the pan and cook for about 10 minutes.
4. Add the Eggplant and Mushrooms:
- Add the prepared eggplant slices and sliced mushrooms to the pan.
- Stir well to combine all the vegetables, allowing them to cook together.
5. Simmer with Milk Cream:
- Pour 350 ml of milk cream into the pan.
- Season with salt and ground pepper to taste.
- Cover the pan and let it simmer for 10 minutes over low heat, allowing the flavors to meld together.
6. Finish and Serve:
- Add the chopped parsley to the pan and stir well.
- Continue to cook over low heat for another 10 minutes.
- Grate 200 grams of Parmesan cheese and stir it into the mixture until melted and well combined.
7. Serve:
- Serve the dish hot, garnished with a little extra parsley and Parmesan if desired.
Serving Suggestions:
- Serve over a bed of rice or quinoa for a complete meal.
- Pair with crusty bread to soak up the creamy sauce.
- Add a side salad for a refreshing contrast.
Cooking Tips:
- For extra flavor, roast the eggplant slices in the oven for 10-15 minutes before adding them to the pan.
- Use a variety of mushrooms for a richer, more complex flavor.
- Substitute the milk cream with coconut cream for a dairy-free version.
Nutritional Benefits:
- Vegetables: Packed with vitamins, minerals, and fiber.
- Milk Cream: Provides calcium and protein.
- Parmesan Cheese: Adds a good source of protein and calcium.
- Overall: This dish is a balanced meal that includes healthy fats, proteins, and a variety of essential nutrients.
Dietary Information:
- Vegetarian: This dish is suitable for vegetarians.
- Gluten-Free: Ensure all ingredients, especially the cream and cheese, are gluten-free.
- Low-Carb Option: Serve with cauliflower rice instead of regular rice or quinoa.
Why You’ll Love This Recipe:
- Flavorful: The combination of fresh vegetables and creamy Parmesan sauce is irresistible.
- Nutritious: A well-balanced dish that offers a variety of nutrients.
- Versatile: Can be adapted to fit different dietary needs and preferences.
- Easy to Make: Simple steps and ingredients make this a great choice for any cook.
Conclusion:
This Vegetable Medley with Creamy Parmesan Sauce is a delicious and nutritious dish that will quickly become a favorite. Whether you’re looking for a comforting meal or a vibrant addition to your dinner table, this recipe is sure to impress. Enjoy the rich flavors and the health benefits that come with every bite!