vegetables
One of the dishes rich in all the nutrients, such as protein, fiber and vitamins that the body needs, as well as folic acid, zinc and potassium, is a quick and easy way to prepare.
Platter of vegetables and meats with béchamel sauce
Ingredients
- Three zucchini.
- Two eggplants.
- Two carrots.
- Medium sized stick.
- Half a kilo of coarse minced meat.
- Two red tomatoes.
- Vegetable oil for frying.
- Salt, to taste.
- A teaspoon of mixed spices.
- A teaspoon of black pepper.
- A clove of garlic.
- Two potatoes.
- Half a cup of peas.
- Finely chopped parsley.
- Two tablespoons of tomato paste.
- Bechamel
- liters of liquid milk.
- Three tablespoons of flour.
- A tablespoon of butter.
- Two chicken stock cubes.
- A teaspoon of white pepper.
- Half a spoonful of salt.
how to prepare
vegetables
- Bring in the vegetables and wash them well in cold water, then cut them into the shape of medium circular rings.
- Put vegetable oil in a pan on the fire and add the onions to it, stirring constantly, until it turns golden brown.
- Add the minced meat, then leave it on the heat until it is completely cooked, stirring occasionally.
- Gradually add the vegetables and start with the carrots, then the zucchini, aubergines and peas, then add the potatoes and tomatoes, according to the need for each type of vegetable until the time necessary for it to mature, then add garlic, stirring constantly until all vegetables are cooked.
- Add salt and spices, stirring until well blended.
- Put the vegetables with the meat in the oven tray evenly, then add the tomato paste dissolved in a cup of boiling water, then distribute it over the entire tray.
- Bring some chopped parsley and sprinkle it all over the platter.
Bechamel
- Put the butter in a saucepan over the heat until it melts completely, then add the flour gradually, stirring constantly, until it turns red and golden.
- Remove the flour from the heat, then gradually add the liquid milk, stirring quickly and in the same direction to avoid the formation of lumps, but if lumps form and you cannot get rid of them, pass the mixture to the mixer electric for two minutes until the mixture becomes liquid.
- Put the mixture of milk and flour on a low heat, stirring constantly until it boils and increases its density well, then add the white pepper, salt and Maggi, and stir the mixture until the Maggi dissolves.
- Pour the bechamel mixture over the vegetables in the baking sheet, then bake for twenty minutes until cooked through, then blush the face to a golden color.
- Serve the vegetable platter hot with different salads made with fresh vegetables.
Platter of vegetables and cheeses with bechamel sauce
Ingredients
- Six medium grains of eggplant.
- One medium sweet potato, cut into small cubes.
- A medium carrot cut into small cubes.
- Two medium zucchini cut into small cubes.
- Chopped onion.
- A clove of garlic.
- A medium green pepper cut into small cubes.
- A century of green pepper, chopped.
- Small spoon of salt.
- ¼ teaspoon of black pepper.
- A teaspoon of mixed spices.
- Corn oil for frying.
- Bechamel
- Three tablespoons of butter.
- Three tablespoons of flour.
- Two cups of liquid milk.
- Half a teaspoon of salt.
- ¼ teaspoon of black pepper.
- A cup of mozzarella cheese.
- A quarter cup of parmesan.
- A tablespoon of chopped parsley.
how to prepare
- Cut the eggplant in half lengthwise, then make several incisions or lines with the tip of a knife in the heart of the eggplant, then set the heart aside leaving a thin part attached to the skin, sprinkle a little salt in the eggplant skin, leave to rest for a few minutes, then pat the eggplant dry with blotting paper.
- Put the oil in a frying pan on the stove until it is completely hot.
- Fry eggplant halves in oil until golden brown, then place eggplant on a piece of blotting paper to drain off excess oil.
- Put two tablespoons of oil in a saucepan over medium heat, then add the eggplant pulp and stir for a few minutes, then add the potatoes, carrots, zucchini, onions, garlic, pepper and chilli, and stir until the vegetables soften, then add the salt, pepper and spice mix.
Bechamel
- Put the butter and oil in a saucepan over the heat, then add the flour and stir until the flour is toasted – watch out for heartburn – then add the milk and stir well until the milk begins to boil and you get a thick bechamel sauce.
- Add half the quantity of mozzarella to the parmesan, mix until the cheeses melt in the bechamel, then season with salt and pepper.
- Bring a baking dish or a Pyrex, then arrange the fried eggplant halves, spread the vegetable mixture over the eggplants, and place the béchamel on the vegetables, as well as the rest of the cheese.
- Put the eggplant in the oven for thirty minutes, until the cheese becomes lightly browned, then remove the tray from the oven, sprinkle with parsley and serve immediately.