Baked vegetables with garlic sauce
Baked eggplants, zucchini, tomatoes and champignons with cheese and garlic sauce.
Ingredients
Servings 6- Garlic - 1 head
- Eggplant - 1 pc.
- Tomatoes - 2-3 pcs.
- Zucchini - 1 pc.
- Red onion - 2 pcs.
- Champignons large - 4 pcs.
- Olive oil
- Salt pepper
- Thyme - a couple of sprigs
- Dijon mustard - 1/2 tsp
- Soft cheese - 90 g
- Sour cream - 1 tbsp.
- Parsley
Cooking
Step 1
Eggplant, tomatoes, onion cut into slices, zucchini and champignons - slices. Wrap the garlic in foil and bake for 20 minutes at 220 degrees. Lay the eggplant and tomatoes diagonally in the dish, alternating.
Step 2
Slices of zucchini, onions and champignons spread out in free places. Drizzle with oil, salt, pepper, put sprigs of thyme. Cover with foil and bake for 45-50 minutes.
Step 3
For the sauce, crush the roasted garlic into a bowl, add mustard, cheese, sour cream, salt and pepper. Sprinkle with chopped parsley.
Step 4
Serve vegetables with sauce. Enjoy your meal!