Colorful Vegetable Gratin with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kohlrabi
- 3 medium carrot (s)
- 500 g broccoli
- 200 g feta cheese
- 3 spring onion (s)
- 6 small tomato (s)
- 1 tablespoon butter
- some salt and pepper
- nutmeg
- 1 dash olive oil
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and carrots and cut into strips. Peel and finely dice the garlic. Wash the spring onions and cut into rings. Dice the feta cheese, wash the tomatoes. Wash the broccoli, loosen the florets and peel the stem and cut it into strips.
- Heat the butter in a saucepan and lightly roast the vegetable strips (should not get dark, about 10 minutes). Then add the tomatoes, put the lid on and cook gently for another 10 minutes. Now remove the tomatoes, peel them and cut them in half.
- Put everything in a baking dish and spread the halved tomatoes on top. Blanch the broccoli florets in salted water for 5 minutes and place on top of the vegetables. Scatter the garlic cubes and the spring onions over the top, season with plenty of salt, pepper and grate the nutmeg. Finally, crumble the feta cheese over it, drizzle with a dash of olive oil and bake in the oven at 200 degrees for about 20 minutes.
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