International dishesVegetable DishesEurope and North Americaabout 45 minutes
European style baked vegetables with cheese give a tray of overlapping slices in several colors under a fragrant cheese topping. Eggplant and zucchini hold a lot of water, so a long bake leaves them limp.
The diced portion is cooked first with butter and ketchup for depth, while the sliced portion only gets a drizzle of olive oil before 25 to 30 minutes at 180 degrees C.
This batch weighs about 987g, at roughly 73 calories per 100g.
Method
Rinse the vegetables, then dice 1 eggplant, 1 tomato and 1/4 zucchini small. Cut the rest into thin slices about 0.5cm thick.
Set a medium pan over the heat, add 1 tablespoon butter and cook the diced vegetables through, then add 120ml ketchup, 1/4 teaspoon black pepper, 1/2 teaspoon salt and 1 teaspoon MSG and cook for another 2 minutes.
Lay the sliced tomato, eggplant and zucchini over the cooked vegetables in an overlapping pattern until the surface is covered. Drizzle over 2 tablespoons olive oil and sprinkle with a little salt.
Heat the oven to 200 degrees C for 5 minutes, then bake the pan of vegetables at 180 degrees C for 25 to 30 minutes.
Take it out and scatter 10g cheese powder over the top. For melted cheese, return it to the oven for another 2 to 3 minutes.
Tips
Vegetables that are easy to find in Vietnam such as cabbage, bell pepper, onion and cauliflower work here too.
Olive oil brushed over the slices after cutting gives an even bake and a crisper edge.
Alternating the vegetables makes the tray look far better.
Bottled ketchup is already sweet, so 120ml is the limit and no extra is needed.
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