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Equipment for the Definition of Baked Vegetable Başamel Sauce Type

  • 1 potato
  • 1 eggplant
  • 1 pumpkin
  • 1 carrot
  • 1 tomato
  • 2-3 peppers
  • 2 cloves of garlic
  • 200gr mushrooms
  • Salt
  • Parsley


  • 2 tablespoons margarine or butter
  • 2 tablespoons flour
  • 2 cups of milk
  • Cheddar cheese grated
  • Black pepper, salt

Baked Vegetable Başamel Sauce Species Definition

Peel the eggplants variegated. Scrape the peel of the pumpkins, peel the carrots and chop them into cubes. Chop the peppers into cubes. Heat the oil in a pan. Add the finely chopped garlic and sauté lightly. Add the peppers. When the peppers soften slightly, add the zucchini and eggplant in turn, and finally add the diced tomatoes and mushrooms. Season and season with salt and pepper. Put the vegetables in the baking dish. Add the finely chopped greens and mix. For the Başamel sauce, take 2 tablespoons of butter or margarine in a saucepan and add flour until it smells. Add the milk on it. When the consistency thickens, remove from the stove and add salt and pepper. Get it from the stove. Roll the sauce over the vegetables. Sprinkle with cheddar cheese. Bake for 25 minutes in the oven at 180 points previously heated. Serve hot (until golden brown).