Transform your leftover vegetables into a stunning and flavorful Italian Vegetable Flan! This delightful dish is a testament to resourceful cooking, showcasing the vibrant tastes of Italy with a surprisingly simple preparation. Imagine a creamy, eggy custard infused with the sweet and savory notes of roasted vegetables like zucchini, bell peppers, and onions, all nestled in a flaky pastry crust. It's a beautiful centerpiece for a dinner party, a comforting weeknight meal, or a perfect way to use up those lingering veggies in the fridge. The result is a satisfying and elegant dish that's sure to impress.
This recipe offers a fresh twist on classic flan, embracing the versatility of seasonal vegetables. Forget complicated techniques and long cooking times; this recipe is surprisingly straightforward. Ready to create your own masterpiece? Let's dive into the detailed, step-by-step process to make this incredible Italian Vegetable Flan.
Tools Needed
- Frying pan
- Oven
- Large bowl
- Spatula
Ingredients
- Eggplant
- Celery
- Spring onions: 2 large
- Red pepper: 1 large
- Broccoli: 1 half
- Cauliflower: 1/3
- Baby potatoes
- Fresh green beans
- Cabbage: some
- Olive oil
- Eggs: 3
- Plain flour: 5-7 tablespoons
- Semi-skimmed milk: 300ml
- Salt
- Pepper
- Oregano: 1 level teaspoon
- Turmeric
- Parmesan cheese
- Frozen parsley
- Fresh tomatoes
Step-by-Step Instructions
Step 1. Sauté and Prepare Vegetables
- Cut eggplant into 1-inch strips. Add to a pan with olive oil and sauté.
- Prepare celery (remove strings), chop into similar size as eggplant, add to the pan.
- Prepare spring onions (remove ends), chop into similar size as celery and eggplant, add to the pan.
- Prepare red pepper (remove seeds and white bits), chop into strips, add to the pan.
- Sauté all vegetables together for about 10 minutes, covered.
- Cut broccoli and cauliflower into smaller pieces.
- Boil broccoli, cauliflower, and sliced potatoes for about 5 minutes.
- Slice green beans and cabbage. Add to the pan with the sautéed vegetables along with some water.
- Continue to cook until broccoli, cauliflower, and potatoes are partly cooked.
Step 2. Create the Creamy Sauce
- Whisk eggs and flour until stiff, gradually add milk, salt, pepper, oregano, turmeric, parmesan cheese, and parsley.
Step 3. Combine and Bake
- Add the partly cooked vegetables to the pan with the sautéed vegetables.
- Add sliced tomatoes.
- Pour the butter mixture over the vegetables, ensuring it's spread evenly. Sprinkle with extra parmesan cheese and pepper.
Step 4. Rest and Serve
- Bake for 30 minutes at 190°C (add 10 minutes if taken from the fridge). Let rest for 10 minutes before serving.
Read more: Comforting Italian White Bean & Sausage Stew Recipe
Tips
- Use any vegetables you have on hand!
- Don't overcrowd the pan when sautéing vegetables.
- The skin of potatoes is full of fiber, so keep it on!
- This dish can be prepared the night before and baked the following day. Remember to cover and refrigerate.
Nutrition
- N/A
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes! Make sure to thaw and thoroughly dry your frozen vegetables before adding them to the bake to prevent a watery end result.
2. What kind of cheese works best in this recipe?
A blend of mozzarella and Parmesan is classic, but feel free to experiment! Provolone, Asiago, or even ricotta would be delicious additions.
This Italian Vegetable Bake is a delicious and resourceful way to transform leftover vegetables into a hearty and flavorful meal. Its simple preparation and adaptable nature make it a perfect weeknight dinner or a crowd-pleasing addition to any gathering. Enjoy the satisfying taste of this comforting dish, knowing you've created something delicious while minimizing food waste!