RECIPES WITH CHEESE
Vegetables au gratin
INGREDIENTS (serves 4 people)
1 pack of milk cream
150 g STAMOU graviera
4 medium zucchini, cut into 1cm strips
3 Tsakonian eggplants, cut into 1cm strips
3 ripe pomodoro tomatoes, cut into 1cm strips
2 yellow peppers, cut into 1cm cubes
1 teaspoon of dried oregano
2-3 tablespoons of olive oil
3 tablespoons of large breadcrumbs from old bread
2 tablespoons of basil, roughly chopped
METHOD
- Heat the olive oil and sauté the vegetables (except the pomodoro tomatoes) for 3-4 minutes.
- Spread them into a Pyrex or cast-iron dish.
- Put the pomodoro tomatoes on top and sprinkle with oregano.
- Mix the fresh cream with the graviera and pour the mixture over the vegetables.
- Sprinkle the breadcrumbs on top and bake for 25-30 minutes at 180°C.
- Place the fresh basil on top of the au gratin and serve.
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