Baked Vegetables in Tomato Puree Spiced with Herbs

Before I returned home from my vacation, I decided to make some lovely, simple and delicious lunch for my brother and sister-in-law. They dishes turned out so well, made evident from the empty casseroles. None of this would not have been possible without Logesh, my SIL's help who patiently and enthusiastically assisted me in the kitchen.

Ingredients

Broccoli florets 1 cup

Sliced onions 1 cup

Diced potato 1 cup

Long slit beans 1 cup

Diced carrot

Cheddar cheese 1 cup

Finely chopped coriander

Fresh tomato puree

Hing (Asafoetida)

Chilli powder 1 tsp

Turmeric 1/2 tsp

Olive Oil

Mixed herbs

Salt to taste 

Method

1. Boil the vegetables in salt water and drain.

2. In a tava, heat olive and add the onions. Saute till they turn a golden shade.

3. Add the tomato puree and allow it simmer. Add the spices and herbs.

4. Preheat oven at 350c for 5 mins.

5. Grease the baking tray and pour a portion of the puree.

6. In a tava, heat oil olive oil and saute the veggies. Add salt and pepper for seasoning.

7. Add a portion of the veggies over the puree and sprinkle cheese.

8. Similarly, create another layer and bake for 10 mins until the cheese turns a golden.

9. Garnish with coriander and serve.