Go Back
Print

Stove top Roasted Vegetable Au Gratin Recipe

Stove top Roasted Vegetable Au Gratin Recipe a no bake version of augratin with roasted vegetables
Author Sharmilee J

Ingredients

  • 1 tsp oil
  • 1 tsp butter + to grease
  • 1 tbsp garlic finely chopped
  • 1/4 cup onion roughly chopped
  • 1/4 cup capsicum roughly chopped
  • 1 tsp chilli flakes
  • 1 tsp mixed herbs
  • 1/3 cup mozarella cheese
  • salt to taste

Mixed Vegetables(1.5 cups in total)

  • 1/2 cup carrot roughly cubed
  • 1/2 cup potato roughly cubed
  • 1/4 cup beans 1 inch long
  • 1/4 cup cauliflower small florets

For white sauce:

For seasoning:

  • chilli flakes
  • mixed herbs
  • piri piri masala powder optional

Instructions

  • Heat a pan add 1 tsp butter, 1 tsp oil add garlic,onion capsicum and saute for 2 mins.Then add veggies along with chilli flakes,mixed herbs and salt.
  • Saute for 2 mins then add 1/4 cup water.
  • when it starts to boil cook covered for 5-7 mins or until the vegetables are 3/4th cooked.Switch off and set aside.
  • To another pan melt butter add wheat flour whisk it well immediately add milk, whisk continuously.
  • We need a thick sauce for this so keep cooking until it coats the laddle -when you draw a line it should stand firm as shown.
  • Add pepper powder,salt and cheese mix well, the sauce will be creamy and thick.At this stage add roasted vegetables.
  • Mix well,cook for 2 mins and switch off.This should be done off the stove : Now take a heavy base pan preferably iron, transfer the veggie mixture to it.spread it well.Cover the top by sprinkling cheese.Add chilli flakes,mixed herbs and piri piri masala powder.
  • Now keep on stove and switch on.Cook covered for 5-7 mins or until cheese starts to bubble.Cut and serve hot with toasted bread.

Notes

  • I added piri piri to make it a bit spicy but its purely optional.
  • The vegetables used is of your choice,but do not use vegetables that leave out more water, choose hard vegetables that cook easily.
  • If you want to bake it, bake in preheated oven at 200 deg C for 20 mins.
  • We will surely miss the crust on top in this stove top version but you will get a slightly crusty base if you use iron skillet.
  • The main difference between the baked and stove top version is the crust on top.
  • The vegetables needs only to be 3/4 th cooked else it will become mushy.
  • You can even steam the veggies and directly add into white sauce.