French · Dinner
Baked Vegetable and Bread Casserole
A rustic French vegetable bake layers sourdough, eggplant, zucchini, tomato and onion with garlic, thyme and Gruyere, baked until the custard-soaked bread turns golden and the vegetables collapse tender. Served warm with a drizzle of olive oil and fresh basil.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
580Calories
21.8gProtein
31.4gFat
51.2gCarbs
10.5gSugar
7.8gFiber
1089mgSodium
218mgChol
11.2gSat Fat
925mgPotassium
312mgCalcium
3.9mgIron
0.8mcgVitamin B12
21mgVitamin C
vegetarian
high-fiber
herb-salt
vegetarian
Instructions
1
Prep
Preheat the oven to 190C, lightly oil a small baking dish, tear the sourdough into chunks, cube the eggplant, slice the zucchini and tomato, slice the onion thinly, and mince the garlic.
2
Saute
Warm the olive oil in a skillet over medium heat and saute the onion, eggplant and zucchini for 8 minutes, stirring occasionally, until softened and lightly golden.
3
Bloom
Add the garlic and thyme to the skillet and cook over medium heat for 1 minute until fragrant without browning.
4
Whisk
In a small bowl, whisk together the egg, milk, salt and pepper until no streaks remain.
5
Build
Layer the torn bread and sauteed vegetables in the baking dish, arrange tomato slices on top, then pour the egg mixture over everything and scatter Gruyere on top.
6
Bake
Bake at 190C for 25 minutes until the top is golden brown and the custard is set with no visible liquid in the centre.
7
Rest
Let the bake stand in the dish for 5 minutes so the custard finishes setting.
8
Plate
Slide the bake onto a plate, drizzle with olive oil and scatter the basil leaves over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.6 oz65g, about 2 slices sourdough bread
- 22 small eggplant (about 100g)
- 11 small zucchini (about 80g)
- 22 small tomato (about 90g)
- 11 small onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1 oz28g Gruyere cheese
- 4 tbsp60ml whole milk
- 22 large eggs
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- a few fresh basil leaves
