Who Would Turn up Their Noses at this Vegetable Dish!

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Make Who Would Turn up Their Noses at this Vegetable Dish!

This beautiful vegetable bake recipe is held together with a rich coconut béchamel, creating a rich, flavorful sauce for a Spanish twist on a vegetable gratin. Served as a side or vegetarian main, this is a classic. 

     Canarian Style Baked Vegetables

(as in the Canary Islands)     

Serves 6

Total time:  45 minutes

Ingredients

2 egg plants

3 zucchini

1 onion, peeled

1 small butternut squash

4 roast red peppers, plus extra to garnish

2 cups of coconut milk

8 oz of butter (2 sticks, unsalted)

5 oz of plain flour

1 handful of red amaranth, to garnish (or what ever reddish micro greens your grocer sells)

green pesto, to garnish (either home made or store bought)

Directions

Preheat the oven to 375°F

Trim the eggplants, zucchini and onion and slice thinly either creating round or long slices. Trim the squash and remove the seeds, then slice thinly. Drain the roasted peppers and slice into strips.

Blanch the vegetable slices in boiling water, drain and set aside to cool.

In a saucepan, make a roux by stirring together the butter and flour over a medium heat to form a paste, then stir in the coconut milk until thickened and smooth.

In a deep, rectangular baking dish, alternate layers of the vegetables with the coconut sauce.

Place in the preheated oven and bake for 15 minutes until hot through, and the top is coloured and golden

Cut into portions to serve, with a garnish of finely sliced roasted red peppers, amaranth leaves and a drizzle of pesto.

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