- 2-3 potatoes
- 1 ball pepper (yellow or red)
- 100g broccoli
- 100g cauliflower
- 1-2 tomatoes
- 50g mozzarella
- 40ml cream
- 30ml milk
- 2 tablespoons of tomato purée
Clean the broccoli, cauliflower and ball pepper, peal the potatoes and cut all in bite-sized pieces. Heat a pot with water and boil the potatoes and the cauliflower for 5 minutes. Blanch the broccoli and the ball pepper, drain the vegetables and put them in a casserole dish.
Now mix the cream, milk and tomato purée, season with thyme, some garlic, salt and pepper and pour it over the vegetables. Now slice the tomatoes and arrange the slices on the top of the vegetables so they cover everything. Top it with the sliced mozzarella.
Roast it in the oven for about 20-30 minutes at 180 °C. If the cheese gets brown to fast, cover it with some aluminium foil.
Note: This dish serves two persons. Try to use other vegetables, like peas, beans or mushrooms.