Roasted Vegetables “Au Gratin” with Basils Original Rauchkäse

30min


Ingredients:

  • 3 medium sized potatoes (about 350 g)
  • 2 medium sized tomatoes (about 250 g)
  • 1 zucchini / courgette (about 200 g)
  • 2 small red onions (about 200 g)
  • ½ medium sized aubergine (150 g)
  • 250 g Basils Original Rauchkäse "Chilli"
  • salt
  • freshly ground pepper
  • 1 pinch dried marjoram or oregano
  • 4 – 5 tbsp olive oil
  • 50 g fresh white breadcrumbs
  • 1 garlic clove, finely chopped
  • 50 g freshly ground parmesan cheese
  • 1 tbsp coarsely chopped parsley

Step 1
Preheat the oven to 180° C.

Step 2
Peel the potatoes, clean and remove the stalks of the tomatoes, courgette and aubergine, peel the onions, then divide into halves lengthwise and cut into approx. 3 mm thick slices. Take 50 g Basils Original Rauchkäse "Chilli", cut into small cubes and then return to fridge. Cut the rest of the cheese into 3 mm thick slices which you then cut into thirds.

Step 3
Grease a deep oven dish (20x30 cm) with olive oil and arrange the vegetables in a fish scale pattern. Season with lots of salt and pepper and some marjoram and finally cover with olive oil.

Step 4
Cover and roast in preheated oven for one hour. Take out and heat up oven’s grill. Mix white breadcrumbs with the garlic, 50 g cheese and parsley, sprinkle over vegetables and return to oven uncovered until the mixture turns a light brown.


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